How to make Potato Au Gratin~ Our way

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and provides a similar flavor profile.

Gather all ingredients: parsley, black pepper, seasoning salt, chopped garlic, nutmeg, chicken stock, rendered bacon, heavy whipping cream, various cheeses, butter, flour, and potatoes.

Start by melting a whole stick of butter in a non-stick skillet over medium heat.

Stir in about 3-4 tablespoons of flour into the melted butter, cooking slowly to avoid browning.

Gradually add in heavy whipping cream while stirring to combine with the flour, ensuring no lumps remain.

Allow the mixture to thicken, stirring continuously to prevent sticking.

Once thickened, reduce heat and add 2 teaspoons of chopped garlic, a pinch of nutmeg, black pepper, seasoning salt, and a little chicken bouillon for flavor.

Stir in dried parsley and mix well until combined.

Add in cream cheese and let it dissolve into the sauce.

Incorporate Italian style cheese and a handful of Fiesta blend Cheddars, stirring until melted and combined.

Check the consistency of the cheese sauce, adding a little 2% milk if it’s too thick, then heat gently to desired thickness.

Prepare the potatoes by boiling them until just tender but not fully cooked, then drain and rinse with cold water.

Slice the potatoes thickly and layer them in a commercial pan.

Pour the cheese sauce over the layered potatoes, ensuring they are well coated.

Top with additional cheese or breadcrumbs for crunch, if desired.

Bake in the oven until the potatoes are fully cooked and the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens