ooey-gooey potatoes au gratin

The hubs wanted steak tonight. (Pull my arm, why don't-cha?) He selected a great-looking porterhouse to sear in a cast-iron skillet with a little butter and garlic, and I set out to determine how to use the four Russets I had sitting on my counter. It is the weekend, after all, so easy mash was out. It was time to pull out the big guns: potatoes au gratin.

I've had this recipe for years, and frequently pull it out for family get-togethers - even though it's lighter than the traditional, buttery version. It's always great and can be modified to fit in with the meal and what you have on hand. Enjoy!
Potatoes au Gratin
  • 2 garlic cloves, chopped
  • 1 tbsp unsalted butter
  • 2 1/2 c 2% milk (in a pinch 2 c skim milk, 1/2 c half-and-half can be used)
  • 2 tbsp finely chopped shallots (or yellow onion if you don't have shallots)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Dash of nutmeg
  • 2 Yukon or Russet potatoes, sliced into 1/8-inch thick slices
  • 1/8 c sliced chives (optional)
  • 1/2 c Gruyere cheese*
  • 1/4 c grated Parmesan cheese*
  1. Preheat the oven to 375. Grease an 11x17-inch baking dish.
  2. Combine butter through potatoes in a heavy pot over medium heat. Bring to a boil and reduce to a simmer. Cook for 8 minutes or until potatoes are soft. Add the chives, reserving a few pieces for garnish.
  3. Pour potato mixture into the baking dish and top with cheese. Sprinkle with chives. Bake 35 minutes.
  4. Turn on the broiler and broil for three minutes until golden. Let stand for 10 minutes and serve.
*I would also suggest 3/4 c sharp cheddar or swapping in smoked Gruyere cheese.

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