Potatoes au Gratin

This recipe comes from Pioneer Woman, Ree Drummond, and the original recipe is called Perfect Potatoes au Gratin.  It is no exaggeration to call these Perfect – they are THAT good!

Ingredients:

• 8 regular sized Russett potatoes, scrubbed clean
• 2 Tbsp. butter
• 1 1/2 cup heavy cream
• 1/2 cup milk
• 2 Tbsp. flour
• 4 cloves garlic, finely minced
• 1 tsp. salt
• freshly ground pepper, to taste
• 1 cup grated sharp cheddar cheese

Preheat oven to 400°.

Rub butter over bottom of baking dish.  (Your potatoes will be stacked on top of each other, so you don’t have to have a gigantic pan.)

Chop potatoes.

In a separate bowl, whisk together the cream, milk, flour, minced garlic, salt and black pepper.

Place 1/3 of the potatoes into the bottom of the pan and pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 20 minutes, or until potatoes can be eaily pierced with a fork.

Sprinkle grated cheese on the top of the potatoes and bake for 3-5 minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving.