Potato Au Gratin

I feel like I should just start this post by saying the obvious:  I love potatoes.  Baked, roasted, mashed- you name, I like it.

I think, however, this ranks as one of my all time favorite potatoes.  In essence combining two of my favorite things together: cheese and potatoes.  You can’t go wrong with cheese and potatoes.

What’s different with my Potato Au Gratin that makes me love it even more?  The mascarpone cheese hiding with the milk layer that adds just a slight creaminess and tang to the potatoes.

Add a little more cheese on top (I used dill Havarti) and you have one fine cheesy potato dish.  I think I am drooling a little from even thinking about the potatoes.

Au gratin potatoes

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Erin Alderson

Recipe type: Side Dishes

Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 cup milk (I used skim)
• 1 tablespoon flour
• 3 cup baby dutch yellow potatoes
• ¼ cup mascapone cheese
• ¼ cup diced green onions
• ½ cup dill havarti
• pinch salt and pepper

Instructions

1. Preheat oven to 400˚. Brush the tablespoon of olive oil in the bottom of 7¾ x 11 inch dish (a 9×9 dish would also work well) Quarter potatoes and set aside.
2. In a medium bowl, whisk together milk, salt, pepper, green onions, flour, and mascapone cheese until smooth. Pour ¼ of the milk mixture in the bottom of the pan. Layer potatoes on top and pour remaining milk mixture over potatoes. Cover with tin foil and bake for 25 minutes. Remove foil and bake for another 20-25 until milk mixture is set and bubbly. Sprinkle cheese on top and return to oven for another five minutes until cheese is melted and baked into dish.
3. *If you don’t like the flavor of dill, feel free to experiment with your favorite cheeses. I also have thought about using a plain Havarti or Gouda cheese.

Notes

The mascapone cheese makes up for the lack of heavy cream to keep the creaminess in the dish.

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