pioneer woman potatoes augratin

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!

Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the sauce has reduced and clings to the potatoes, about 20 minutes more. Sprinkle on the gruyere and continue baking until the cheese is browned and bubbly, 5 to 7 more minutes. Top with more chives.

food network pioneer woman potatoes augratin

Ingredients

2 tablespoons butter, softened

8 large russet potatoes, scrubbed clean

3 cups heavy cream

1 cup whole milk

1/4 cup all-purpose flour

2 teaspoons salt

Freshly ground black pepper

2 cups freshly grated sharp Cheddar

2 green onions, sliced thin (white and light green parts only)

Directions

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.

Slice the potatoes into sticks, and then cut the sticks to create a dice.

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.

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.

food network cheesy pioneer woman potatoes augratin

Ingredients

2 tablespoons softened salted butter

8 large russet potatoes, cleaned 

3 cups heavy cream 

1 cup whole milk 

1/4 cup all-purpose flour

2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

1 1/2 cups grated fontina cheese

6 ounces queso blanco, grated 

1 1/2 cups grated white Cheddar 

2 tablespoons sliced fresh chives 

Directions

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.

Dice the potatoes and place in the prepared baking dish.

Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.

Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

another recipe for perfect pioneer woman potatoes augratin

Pioneer woman potatoes augratin 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!

easy pioneer woman potatoes augratin recipe

These potatoes make the perfect side for any grilled meat and are one of my favorite dishes to take to potlucks and family dinners. It’s a recipe that you need in your archive, and if eating gluten-free is an issue for you or a family member, I have instructions on how to make this dish gluten-free in the notes.

Can we go over the fact that you don’t have to peel the potatoes? That makes this recipe worth its weight in gold. It takes a little less than an hour to bake, so I have to be sure to plan for it so that it’s done when I need it to be. But it only has about 15 minutes of hands-on time that include washing and cutting up the potatoes and layering all of the cheesy creamy goodness in a dish.

This is one of those dishes that always turns out well and it always tastes good. I can’t wait for you to try it.

what does augratin mean?

The phrase au Gratin refers to a dish that has a crusty top of some sort. It usually consists of cheese, eggs and sometimes bread crumbs.

what is the difference between potatoes augratin and scalloped potatoes?

The difference is in the cheese. Scalloped potatoes are baked in a simple cream sauce. Potatoes au Gratin are a more decadent and cheesy concoction.

can I make gluten free augratin potatoes?

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

what are the best potatoes to use for augratin potatoes?

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.

This easy pioneer woman potatoes auGratin recipe is made using whole potatoes (no peeling needed), cream, butter, and cheese and are done in less than an hour.

ingredients

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

2–4 cloves garlic, finely minced

1 teaspoon salt

freshly ground black pepper, to taste

1 cup sharp cheddar cheese, grated

instructions

Preheat the oven to 400 degrees F.

Grease the bottom and sides of a baking dish with the softened butter.

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.

In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.

Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.

notes

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

Keep any leftovers in an air-tight container in the fridge.

Nutrition Facts