It’s always good to have a plan for a new somethin-somethin for dinner. We don’t usually eat like this, but it’s a treat once in a while – a nice splurge. My mom has made these au gratin potatoes for years. Instead of making a béchamel sauce – it’s much quicker, which is nice when time is limited as it was this year. I made these potatoes ahead of time since I knew we would be out. Then finished baking when we got home. They were delicious!
Also, hot tip for those of you who would like Honey Baked Ham, but not the entire ham (or half ham) – it’s a commitment. I’m good eating ham once a year. Then I’m done. What’s nice is you can go to a Honey Baked Ham store and pickup a one pound package of slices. Yes, you pay a little more, but you aren’t storing a huge ham that you aren’t going to eat… We ate a few slices and I made bean soup (“Senate Soup”) with navy beans and a few slices of ham (I didn’t have a ham bone – therefore it was less “hammy” tasting, which is fine with me!)
This recipe is Emeril Lagasse’s – and you can click HERE to print it from his website!
We had a simple dinner of au gratin potatoes, a few slices of ham and roasted asparagus. Since we were gone and came home almost ready to eat, I pulled the pre-baked potatoes out of the fridge and let them sit on the counter about 30 minutes. Then put the (still covered with foil) potatoes in a COLD oven (otherwise your baking dish could crack!), turn the oven on 350 degrees F. Bake about 35-40 minutes, then remove foil and finish baking (about 15-20 minutes). Once they’re bubbly and the potatoes can be pierced with a fork, they’re ready. You’ll smell them… they smell divine! (I was so happy that I baked this the day before for an hour – according to recipe directions).
This is how I made it:
Emeril Lagasse’s CHEESY POTATO au GRATIN
-2 pounds Idaho POTATOES, peeled & thinly sliced
-8 oz. CHEDDAR, grated
-1.5c HEAVY CREAM (make 2 cups in case need more) (I used a mix of half and half and water instead of heavy cream)
OVEN 400F. Lightly grease medium gratin dish with BUTTER.
Cover bottom of pan w/overlapping layers of potatoes.
Sprinkle of cheese.
Continue potato/cheese layers, ending with remaining cheese on top.
Pour 3/4c cream over top. (Reserve extra in case you need)
Cover with foil and bake until cheese is absorbed & potatoes tender when pierced w/knife.
Bake ABOUT 1 hour (mine took almost two hours, but I did it over two days. First day I baked for one hour. Let cool, covered with foil and refrigerated. Next day I set it on counter for 30 minutes then place it in a COLD oven, turn the temp to 350 degrees F. Bake 30 minutes, then uncover and bake about 15 minutes (when they’re bubbly and getting brown on the edges and you can really smell them – it should be done or very close!)
Remove and let rest 10 min.
👩💻 Until next time…
One thought on “Emeril Lagasse’s Cheesy Potatoes Au Gratin”
LikeLiked by 1 person