Ree's Perfect Au Gratin Potatoes

I'm a big fan of The Pioneer Woman and just about all of her recipes call me to them (more like YELLING..."bake me, cook me!")...this one got put into rotation pretty much as soon as I read it.  I love garlic.  I love potatoes.  I love to cook with cream.  I love these au gratin potatoes!!


Perfect Potatoes Au Gratin

4-5 Russet Potatoes
2 Tbsp Butter, softened
1 1/2 Cups Heavy Cream
1/2 Cup Whole Milk
2 Tbsp Flour
4 Cloves Garlic, minced
1 Tsp Salt
Ground Pepper, to taste
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 400 degrees.  Smear softened butter over bottom of baking dish.  Slice potatoes, then cut into fourths.  In separate bowl, whisk together cream, milk, flour, minced garlic, salt, and pepper.

Place 1/3 of the potatoes in the bottom of the 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 continue baking for another 20 minutes or until potatoes are golden brown and really bubbling.  Add cheddar cheese to top of potatoes and bake for 3-5 more minutes until cheese is melted and bubbly.

Allow to stand a few minutes before serving.