Because we don't indulge in carby potatoes often, I'm THRILLED when we do and they are sooooo good that it's worth every. single. carb.
These are that.
I used my vegetable spiralizer instead of using a food processor or grater to simply slice them. You absolutely can slice your potatoes thin for traditional au gratin potatoes - but to get the look of the ones in my photos, just use a spiral slicer of whatever brand you like.
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Cheesy Au Gratin Potatoes
4-6 large potatoes (I used Klondike Rose potatoes in these photos)
1/4 c green onions, sliced
1/4 c butter (1/2 stick)
1 T flour
1 t salt and pepper to taste
1 1/2 c heavy cream
1/2 c unflavored, unsweetened almond milk or regular milk
2 c grated cheese - cheddar
Spiralize or slice your potatoes thin into a greased or sprayed casserole dish that is safe for the oven.
In a saucepan on the stove, melt the butter, add the green onions and cook briefly to soften them.
Add the flour and whisk and cook for a minute or two.
Add the salt and pepper, and the cream. Whisk and bring to a simmer.
Add the cheese, continue to stir or whisk to melt the cheese.
Pour over the potatoes.
Bake in a 375 (or 350) oven for about an hour. The potatoes should be tender, and most of the liquid sauce absorbed and thickened with just a bit of liquid left. Remove the potatoes and let them set 10 minutes before serving to set up. They will absorb a little more of the sauce and thicken as they cool a bit.
If you don't spiralize them and you simple slice them, you might need to add another 15 minutes for baking. If they are getting darker than you like, just put foil over them for the last 10-15 minutes. Don't bake them covered the whole time though or they will be too runny.
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| Butter and onions with the flour added - whisk and cook for a minute or two |
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| After adding the cream and cheese... |
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| Pour over the potatoes and bake for about an hour for spiralized - about an hour and 20 minutes might be needed for regular sliced potatoes. |
