Au Gratin Potatoes

Yield 8-10

Author The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

1 Hour

Total time

1 H & 15 M

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Au Gratin Potatoes

Growing up we had Au Gratin or Scalloped Potatoes on Sunday only. They usually came from a box mix or a frozen tray, and we loved them. I don't know that my mom ever made them from scratch but I love to. I developed this recipe and method last year and it's become a favorite at holidays and sometimes just on a Tuesday. I make them mostly in a cast iron skillet, but sometimes I feel fancy and make them in a copper Gratin pan I picked up for just a few bucks at a thrift store. I love a good deal and a good meal! The recipe is pretty adaptable to different size pans and portions. I've made them in a 12-inch skillet and an 8-inch skillet, but for this recipe it works great in a 10.25-inch Lodge Cast Iron Skillet, which is my go-to pan almost every day.

Ingredients

• 5-6 (2 - 3 pounds) large golden or red potatoes - you want potatoes with a thin skin and you leave the skin on.
• 1 large onion
• 1 cup milk
• 1 cup buttermilk
• 1 tablespoon spicy brown mustard
• Salt/pepper to taste
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 2 cups of your favorite melting cheese (cheddar, parm, mozzarella, etc)

Instructions

1. In a 2-3 quart saucepan, heat both milks, mustard, and salt/pepper to steaming.
2. On a mandolin, slice your potatoes on a medium setting. My mandolin has 3 settings, so I slice them on 2. Peel your onion and remove the root end, then slice it thinner than the potatoes. I use the 1 setting. They will be like strings
3. As the milk steams, in a 10.25-inch cast iron (or oven-safe) skillet, melt butter over Med-high heat and toss in garlic to sauté for 1 min. Add this to your milk mixture. Set skillet aside.
4. When milk is steamed, remove from the heat and add in cheeses and stir until completely melted.
5. Fill your skillet with the potato slices, standing them up on their ends in a long circular row around the pan, then the same in the middle until the pan is full. Give enough room that you can randomly tuck the onion strings in between the slices of potatoes. They will also be sticking out and randomly across the top of the potatoes, but you want them distributed as evenly as possible in the skillet the garlic was sautéed in.
6. You may want to put your skillet on a baking sheet lined with parchment to catch any cheese that bubbles over. Pour the cheese sauce over the potatoes and onions, cover loosely with a foil tent and bake at 375 for 45 - 50 minutes. Remove the foil tent and let the cheese brown 5 - 10 minutes.

Nutrition Facts

Calories

378.08

Fat (grams)

12.99

Sat. Fat (grams)

7.34

Carbs (grams)

51.05

Fiber (grams)

4.57

Net carbs

46.48

Sugar (grams)

7.26

Protein (grams)

14.71

Sodium (milligrams)

360.85

Cholesterol (grams)

38.10

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