Pie Dish

This easy-to-make oven-baked au gratin potato side dish will definitely become one of your new go-to recipes. So, grab a pie dish, slice up some potatoes, and crank up that oven. It’s time to make some creamy, cheesy, comforting au gratin potatoes for dinner.

It’s the beginning of yet another year, and once again, I have made a promise to myself to try and do better. Do better exercising, do better having patience with people, do better creating a good life-work balance, do better watching what I eat, basically, to try and do better at anything and everything I possibly can. And, once again, like most years, I have completely failed during the very first week of the year. I blame it on the whipping cream. I mean, you have to make a traditional New Year’s Day meal of pork and sauerkraut, and what goes better with that meal than creamy, cheesy, over-the-top-decadent au gratin potatoes? Pretty much nothing. So, that’s why I’m a week into the new year and already breaking the promise I so carelessly made to myself. Yup, good ol’ whipping cream, a deliciously decadent curse to anyone striving to do better in the new year. Oh well, I guess I’ll just have to try and do better next week.

Ingredients:

1 Tablespoon Butter
2 Pounds Red Potatoes (4 to 6, Depending on Size)
1 1/4 Cups Milk
3/4 Cup Heavy Whipping Cream
1 Tablespoon Hot Sauce (Optional)
2 Tablespoons All-Purpose Flour
1 Tablespoon Dried Parsley
1 Teaspoon Ground Sea Salt
3/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Freshly Grated Nutmeg
4-oz. Freshly Shredded Mild Cheddar Cheese

Directions:

Preheat oven to 400 degrees.
Butter pie dish; set aside.
Peel the potatoes, slice them in half lengthwise, and then thinly slice each half. Evenly arrange the sliced potatoes in the buttered pie dish.
Whisk the milk, cream, hot sauce, flour, parsley, salt, pepper, and nutmeg together. Pour the mixture over the sliced potatoes.
Cover the pie dish tightly with foil and bake for 40 minutes.
Remove the foil and bake for an additional 15 minutes.
Sprinkle the top of the potatoes evenly with the grated cheese and bake an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly.
Remove from oven and allow to rest for at least 15 minutes before serving.

Suggestions:

I used salted butter in this recipe because it was what I had available. You can use either salted or unsalted butter in this recipe.
The number of potatoes you will need for this recipe will depend on their size. I used 6 for this recipe. Most were medium-sized, however, a few were on the smaller side. You can skip peeling the potatoes if you choose. Just make sure to scrub and rinse them before use.
I used fat-free milk in this recipe because it was what I had available. You can use any type of milk you choose; fat-free, low-fat, 2%, or whole milk. Keep in mind, the more fat there is in the mixture, the thicker and creamier it will become.
The hot sauce in this recipe is optional. If you don’t like hot sauce, feel free to leave it out.
I suggest placing your pie dish on a foil-lined baking sheet when you place it in the oven. That way, if the pie dish overflows, your oven won’t be a complete mess.
You can use whichever variety of cheese you choose in this recipe. I do, however, suggest using freshly grated cheese instead of pre-packaged shredded cheese in this recipe.
Make sure you let the au gratin potatoes rest for at least 15 minutes after you take them out of the oven. This will give the cream and milk mixture a chance to thicken further.

Improvements:

Add a clove or two of finely minced garlic to the potatoes. I had every intention of doing this, however, I somehow forgot to add them to the milk and seasoning mixture before pouring it over the sliced potatoes.
Garnish the potatoes with freshly chopped scallions or chives.
If you like things extra-spicy, add a few extra dashes of hot sauce over the potatoes when you add the cheese.
Add 1/2-teaspoon of onion powder to the milk and cream mixture.
Make sure to check out these other great whipping cream recipes; Southern Sunday Heavy Whipping Cream Biscuits, Creamy Asparagus Soup with Ham Stock, Creamy Cheeseburger & Veggie Hot Dish, 15-Minute Ravioli with Pumpkin Cream Sauce, and French Cream of Carrot Soup.

Yum

Oven-Baked Au Gratin Potatoes in a Pie Dish

Ingredients:

1 Tablespoon Butter
2 Pounds Red Potatoes (4 to 6, Depending on Size)
1 1/4 Cups Milk
3/4 Cup Heavy Whipping Cream
1 Tablespoon Hot Sauce (Optional)
2 Tablespoons All-Purpose Flour
1 Tablespoon Dried Parsley
1 Teaspoon Ground Sea Salt
3/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Freshly Grated Nutmeg
4-oz. Freshly Shredded Mild Cheddar Cheese

Directions:

Preheat oven to 400 degrees.
Butter pie dish; set aside.
Peel the potatoes, slice them in half lengthwise, and then thinly slice each half. Evenly arrange the sliced potatoes in the buttered pie dish.
Whisk the milk, cream, hot sauce, flour, parsley, salt, pepper, and nutmeg together. Pour the mixture over the sliced potatoes.
Cover the pie dish tightly with foil and bake for 40 minutes.
Remove the foil and bake for an additional 15 minutes.
Sprinkle the top of the potatoes evenly with the grated cheese and bake an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly.
Remove from oven and allow to rest for at least 15 minutes before serving.

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