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)
Today we’re talking dinner. Savory. Creamy cheesy garlicy potatoes. Pioneer Woman’s potatoes au gratin from Ree’s Food from my frontier cookbook.
My family loves potatoes and my scalloped potatoes have been requested lots of times at the family dinner table but this time, I wanted to try something else, plus it gave me a reason to dust off some of the cookbooks I have shoveled at the back of my office’s bookcase. (I really need to donate some of the cookbooks I haven’t used in years but I just can’t – I’m a cookbook hoarder)
I’ve made this potatoes au gratin about two weeks ago for linner as my husband calls it. That’s an early dinner or late lunch if you didn’t figure that out.
I followed the recipe with just a few little changes. I added a little bit more garlic and cheese and used chives instead of green onions.
My potatoes were nowhere near “big potatoes” so I used 6 small ones. Now, after making it, I think 7 small potatoes might have been better. Either way, they turned out creamy and cheesy just like I wanted them.
I would not call them the perfect potatoes au gratin, that because I haven’t yet met cheesy potatoes I don’t like, but they are easy to make and turned out so good I already plan on making them again soon.
Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!
Be sure to follow me on social media, so you never miss an update!
Facebook | Pinterest | Instagram | Bloglovin’
You may also like:
[mpprecipe-recipe:430]
If you like these cheese potatoes au gratin, you may also like
Cheese pizza with homemade pizza dough
The best homemade dinner rolls
Sending love your way,
Roxana
Two more days without power??? Man! It seems something is always going wrong down there. But Im glad things are back and that you posted these potatoes. After seeing everyone’s I really wish I had tried these (maybe I still will).
OMG I made these the other night and used 2 cups heavy cream instead of adding the the 1/2 cup of milk and let me tell you that they were out of this world delicious
Mmmm such cheesy potato goodness!
This looks delish! I’ve bookmarked the recipe so I can try it soon as its my hubby’s favorite. thx 🙂
Oh, yum! Darn those technical difficulties. Your photos are stunning.
Yours look so creamy and delicous! 2 days without power, that would be tough!
OH YUMMM…talk about comfort…this looks delicious! Beautiful photos, Roxana!
This looks like creamy comfort, Roxana! I want to dive in with a spoon! 🙂
Cheese and Potatoes = heaven
I’ve never met cheesy potatoes I didn’t like either! 🙂 Happy weekend!
OMG let me bow down before you and these potatoes and show you my empty bowl. I love these!
Oh my goodness, that needs to be my dinner!! Looks so, so good! I love Kita’s idea .. if I could just find more time… I think we need more than 24 hours in a day. :-/
Looks really yummy and perfect for a snow-in day!
Your potatoes turned out wonderful, I was bummed that I forgot to put the green onions on top of mine the chives look so pretty a top them.
are you kidding me?!!! Those look amazing!!!
Cheese and carbs. It’s all I need to be happy. And these look especially delicious! 🙂
I don’t make this often since we try to eat lighter but this is absolutely one of my favorite comfort foods. Yours turned out so beautifully.
These are looking delicious, I love potatoes in any way:). Your photos are great too:) Very nice post.
I thought “liner” was a typo when I first read it, LOL! I didn’t figure it out. 🙁
I like seeing you share something savory and a gratin dish, no less! I don’t think I’d share this. 🙂
Love seeing a savory dish on your blog! This one looks sooooooo delicious! Happy Saturday!
I’ve seen these a few times recently and now after seeing yours, I really want them!!
Wondering if you could make these ahead of time – it says serve immeadiately – would they get too soft if I made ahead of time and rewarmed?
Hi Steph,
I think you can make them a couple of hours in advance, cover with plastic wrap and bake when needed.
Roxana
these look amazing. I want to make them but I was wondering if I can omit the heavy cream since I don’t have any. Can I use all milk instead?
Hi Amanda,
I apologize for the late reply.
Milk is more watery than heavy cream. You could use half-and-half if you have.
Roxana
I am drooling over how amazing this looks!
I’ve just tried this and, oh so heaven!so tastylicious. Thanks for posting this!
Oh my goodness. I made this last night and it was delicious. We loved the soft melt in your mouth potatoes with the rich garlicky taste. Here in South Africa we love braais and this will bd a perfect accompaniment.
Was wondering when you said 1 +1/2 cup heavy cream is that one cup or one pint or one quart really want to make them they look delicious.
1 + 1/2 cup heavy cream means 1 full cup plus half cup or 12 fluid oz
One pint equals 2 cups or 16 fluid oz
One quart equals 4 cups and 32 fluid oz
Hope that answers your question
Hi, this looks delish! Was just wondering if you think I could sub Greek yoghurt for the heavy cream?
Ah actually never mind I realised that’s for sour cream. I think a melted butter/milk combination will do okay?
Hi Sabah,
I don’t think Greek Yogurt will work in this recipe instead of heavy cream.
I would stick with the heavy cream, but if you don’t have heavy cream on hand, you could probably use 1 1/4 cup milk and 1/4 melted butter.
These look great! Just wondering–does it have to be whole milk or could it be soy/almond milk?
Hi Pat,
The fat from the milk will give flavor to the potatoes plus you’ll use dairy when you add the cheese.
I am a major garlic lover. I used 4 cloves and thought it really overpowered the dish.
Hi Elaine,
I am sorry to hear you ran into this issue. I’ve made this dish several times and never had such a problem.
The only issue that comes to mind right now is the size of the garlic cloves. Some cloves are as big as a shallot!
Roxana
Nice potato au gratin recipe you shared there. I like your idea of adding garlic and chives to your dish. I must try adding those ingredients to my dish next time. Actually, I have shared my version of a simple potato au gratin too. I thought you may be interested in checking it out. You can view my recipe at http://www.colouritbright.com/how-to-make-potato-au-gratin/
How cheesy and yummy!
My sister told me she made these and they were so good I had to make them. They were fantastic! I added left over ham and a bit more whole milk, flour and cream. My family loved it. Defiantly my new go to for scalloped pototes and ham!
I’d like to add ham would this work?
Hi Tracy,
Of course you can add ham to it! Dice the cooked ham and mix it with the potatoes in the buttered casserole before adding the cheese mixture.
Bake as without ham.
Roxana
Cooked for full time and potatoes are still hard ???? What did I do wrong?
Hi Tracy,
After cooking the potatoes for an hour, they are still hard?
How big did you cut them?
YUMMY!!!!! Holy Moly this is GOOD! I made this and my husband went nuts over it. It is so rich and decadent. I purchased fresh red potatoes plucked from the ground that morning from our local farmer mkt along with some fresh garlic bulbs and some raw white cheddar cheese. I used all organic ingredients and all I can say is that this recipe is fantastic.
Thank you
Hello, can you tell me how many this serves? Also…what kind of potatoes did you use? I like Yukon gold but want to make sure they cook through.
Hi Joni,
You can use any kind of baking potatoes. Do not use the butter potatoes as they cook faster and it will turn into a mashed potatoes au gratin.
As for servings, I would say 6 or even 10 depending if you serve it as a side to meat or as a main dish with a salad on the side.
Roxana
I made the potatoes for Thanksgiving and they were a hit. I did a practice run the week before and found that they tasted even better the day after (when the flavors melded together), so I made this the day before Thanksgiving and heated them in the oven before serving. Reheating created a crispier top layer, which was an added benefit. They were so good!
I made these to have with our Christmas ham tonight. Everyone loved them! Next time I will crumble some bacon and add with the cheese. Thank you for a great recipe! Yum!