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pioneer woman potato au gratin

pioneer woman potato au gratin

pioneer woman potato au gratin

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pioneer woman potato au gratin

Pioneer Womans Potatoes au Gratin are creamy, cheesy and done in less than an hour. Plus, they are made using whole potatoes-no peeling needed!

These potatoes au gratin are very literally perfect; starchy, full of cheese, and potato-laden goodness. I love when recipes are not only delicious but easy to boot. You don’t even have to peel the potatoes!


  • 2 tablespoons butter, softened
  • 4 large baking potatoes or 8 smaller potatoes (about 2 pounds total)
  • 1 ½ cups heavy cream
  • ½ cup milk (whole or 2%)
  • 2 tablespoons flour
  • 24 cloves garlic, finely minced
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup sharp cheddar cheese, grated


  1. Preheat the oven to 400 degrees F.
  2. Grease the bottom and sides of a baking dish with the softened butter.
  3. Wash and scrub the potatoes clean but don’t worry about peeling them. Slice the potatoes into thick slices (somewhere between ¼ and ½ inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
  4. In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.
  5. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
  6. Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.
pioneer woman potato au gratin
pioneer woman potato au gratin

Perfect Potatoes au Gratin



  1. Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
  2. Slice the potatoes into sticks, and then cut the sticks to create a dice.
  3. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
  4. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

pioneer woman perfect au gatin potatoes

Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. (and the perfect side dish to your holiday meal)


  • 2 tablespoons butter, room temperature
  • 6-7 small potatoes, scrubbed clean
  • 1/2 cup whole milk
  • 1 1/2 cups heavy cream
  • 2 tablespoons all purpose flour
  • 3-5 garlic cloves, minced
  • 1 teaspoon salt
  • pepper
  • 1+1/2 cups shredded sharp cheddar (I used white cheddar)
  • fresh chives, thinly sliced


  1. Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
  2. Dice the potatoes. Place them in the buttered dish. Combine the milk and cream in a bowl. Add the flour, garlic, salt and pepper and whisk. Pour over potatoes.
  3. Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-30 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted and bubbly.
  4. Sprinkle on the chives and serve immediately.
pioneer woman potato au gratin
pioneer woman potato au gratin

Perfect Potatoes au Gratin


  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-½ cup Heavy Cream
  • ½ cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated


  • Preheat oven to 400 degrees.
  • Smear softened butter all over the bottom of a baking dish.
  • Slice potatoes, then cut slices into fourths.
  • In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
  • Place 1/3 of the potatoes in the bottom of the baking dish. 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 are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
  • Allow to stand for a few minutes before serving by the spoonful. Delicious!

Perfect Dreamy and Cheesy Potatoes au Gratin

This recipe comes from the Pioneer Woman’s Blog. It’s a non fancy schmancy potato gratin, because you use Russet potatoes and sharp cheddar cheese. What this is is pure comfort food, with a creamy slightly garlic infused sauce. Sinfully good!


46 ounces medium-sized potatoes, peeled
1 cup milk
2 cups heavy cream
2 large cloves garlic, peeled
1 ¾ cups grated Gruyere cheese
salt, to taste
pepper, to taste

Optional Ingredients

fresh chives as garnish


Preheat the oven to 375 F.
Slice the potatoes into thin rounds — less than ¼ inch in thickness.
Add the milk, cream, and whole garlic cloves to a large saucepan and heat on a burner at medium until simmering, stirring frequently with a wooden spoon.
Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
Remove the rest of the potatoes from the pan and set them aside.
Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.

pioneer woman potato au gratin
pioneer woman potato au gratin

pioneer woman rosemary potatoes au gratin


  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds potatoes, peeled and cut into 1/8-inch slices
  • 2/3 cup grated Parmesan cheese


  1. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

pioneer woman creamy herbed potatoes

Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman’s cooking blog – such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star – think I’ll be trying it with additional cheese on top too ( & maybe scattered inside…).


4 -5 russet potatoes
1/2 cup butter
1 onion, medium, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
salt, to taste
pepper, to taste
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chives, finely chopped
1/2 teaspoon sage, finely chopped


  • Preheat oven to 350 degrees.
  • Slice potatoes very thinly.
  • Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
  • Add cream cheese to the pan and stir to melt.
  • Pour in cream and milk, stirring to combine.
  • Season with plenty of salt and pepper, then add chopped herbs.
  • Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
  • Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.


Yes! To make this recipe gluten-free, switch out the 2 tablespoons of flour with 1 tablespoon of corn starch.


Russet potatoes are recommended for this recipe because of their starch content. They hold together well and cook up into nice soft pieces that stay together. That being said, I have used all kinds of potatoes and it still turns out and tastes great each time.


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