Creamy Potatoes Au Gratin

As I’ve mentioned before on this blog, Saturday night is steak night and what better accompaniment for a juicy, perfectly cooked steak but potatoes in some form or fashion. I try to mix it up so we don’t get bored. On any given Saturday I’ll make twice-baked, mashed, fried or one of my personal favorites, gratinéed. This dish isn’t just fabulous with steak, it pairs well with a pork roast or chicken. My version is super creamy and wickedly rich; a little goes a long way.

Creamy Potatoes Au Gratin
Serves 6

6 medium sized Yukon Gold potatoes, sliced into 1/4-inch rounds
1 ½ cups heavy cream
½ cup half and half
1/3 cup flour
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 ½ cups New York sharp white cheddar cheese, shredded

Preheat oven to 375. Spray a 1 quart shallow baking dish with PAM and add potatoes. Combine remaining ingredients except for cheese. Pour the cream mixture over the potatoes. Cover dish with foil and bake for 40 minutes.

Remove foil from dish and sprinkle cheese over the potatoes. Return to the oven and bake for another 15 minutes or until cheese is melted, bubbly and slightly golden. Remove from oven and allow dish to sit for 5 minutes. Serve and enjoy!

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