Potatoes can get boring after a while and mixing up the way we prepare them can renew an old love with an old stand-by. I’m usually mashing or baking mine simply because it’s easy. I love Potatoes Au Gratin but didn’t want to bother with making a rue etc etc… Surely there was a simpler way to get the creaminess without all the work. Well there is. These potatoes were seriously so easy to make and quick too. A great side dish for any meal. It would be a hit at a potluck dinner as well.
1 pound Yukon or other small potatoes peeled
3/4 cup milk
1/3 cup half and half
2 garlic cloves chopped
salt and pepper
pinch or two nutmeg
1/2 teaspoon rosemary
1 cup sharp shredded cheddar
(I used mozza, cheddar and provolone)
Heat oven to 350 degrees F.
Butter your baking dish (9×9 inch for this recipe 9×13 inch dish for doubled recipe). Put the milk, half and half, garlic, nutmeg, salt and pepper and rosemary into a pot and heat till simmering.
Peel the potatoes and rinse. Slice thinly in a food processor or use a mandoline. If you have neither of these, then slice VERY carefully into thin rounds. Don’t rinse them.
Put them in the milk mixture and turn up the heat to get the milk boiling, then reduce to low heat and simmer for 13 minutes. Give the sauce a taste and add more seasonings if you need to. Pour half the potatoes and milk into the buttered dish and lightly sprinkle with some of the cheese.
Add the remaining potatoes and sauce and flatten out the top. Sprinkle with the cheese. Slide into the oven for 45 minutes or until the cheese is golden and bubbling.
This can be cooked along side a roasted chicken so they are both ready at the same time. Let it rest a few minutes before cutting up and serving. Great as a leftover as well!