Recipe Rescue: Perfect Easter Sunday Au Gratin Potatoes for Dinner
Easter Sunday is a great day, the kiddos are climbing the walls on sugar highs and the family gets together for food and family fun. Family fun should always include Rummikube and you should have the perfect Au Gratin potatoes for dinner.
There are as many ways to make an Au Gratin potato dish as there are potatoes in the world, but this will show you how to do it two ways, one that will be easy enough, but another that will be super duper easy.
CLASSIC AU GRATIN POTATO RECIPE FOR EASTER
- 6 medium potatoes peeled (or not) and thinly sliced
- 1.5 cups of cheddar cheese (1/2 cup reserved)
- 2 cup whole milk, heavy cream or to cut calories 2-percent milk
- 3 Tbs flour and 3 Tbs unsalted butter
- salt, pepper and a dash of cayenne pepper
Melt butter and flour together in a saucepan for about two minutes, add the milk and stir together for another two minutes, add cheese. Stir mixture until it is smooth and creamy, if it is too thick add a touch more milk. If it is too 'runny' add a teaspoon of butter mixed with a teaspoon of flour (mix the two first, do not add them separately)
Layer the potatoes in a greased 9" x 13" baking dish, pour the cheesy milk mixture over the top and bake for about 45 minutes at 350 degrees or until the potatoes are tender, top with the remaining cheese and bake for another 10 minutes or until the cheese is bubbly and starting to brown.
SUPER DUPER EASY AND QUICK AU GRATIN POTATO RECIPE FOR EASTER
- 6 Medium potatoes peeled (or not) and thinly sliced
- 1 can of cream of chicken soup
- 1 can of cheddar cheese soup
- 1.5 cans of milk (use one of the soup cans after you empty the soup)
- 1 cup of cheddar cheese (save a handful for the later)
In a saucepan heat the soups and mild till well blended then add the cheddar cheese. Layer the potatoes in a 9" x 13" greased baking dish and cover with the soup mixture. Bake at 350 degrees for 45 minutes or until the potatoes are tender, top with the remaining cheese and cook 10 minutes longer or until the cheese is bubbly and starting to brown.
Remember you can always thicken either recipe by adding equal parts of butter and flour and you can thin it out by adding more milk.
When you are topping the potatoes with the remaining cheese for the final 10-15 minutes you can add about 1/4 cup of Parmesan or a three blend cheese if you have it on hand to add another level of flavor to the final flavor profile of your Au Gratin Potatoes.