How To Make My FAVORITE Holiday Recipe | Cheesy Potatoes Au Gratin

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often cheaper.

Cut the ends off the russet potatoes and peel them.

Wash the potatoes in cold water until the water runs clear.

Remove the skin from the onion and cut it into thin rings.

Use a mandolin to slice the potatoes into equal size rings.

In a skillet over medium heat, melt 3 tablespoons of butter.

Add 3 tablespoons of all-purpose flour to the butter and mix to create a roux.

Season the roux with all-purpose seasoning, hot all-purpose seasoning, salt, pepper, garlic powder, onion powder, and 1 teaspoon of garlic paste.

Add a pinch of nutmeg and cook the roux for about 2 minutes.

Pour in 2 cups of heavy cream and bring to a boil, then reduce to a simmer.

Add rosemary, thyme, half a shallot, and two cloves of garlic to the cream sauce and let it simmer for 5-6 minutes.

Remove the shallot and garlic from the sauce after simmering.

Turn the heat to low and gradually add the cheese to the sauce, stirring until melted and smooth.

Spray a pie dish with cooking spray and add a layer of sauce to the bottom.

Layer the sliced potatoes on top of the sauce, overlapping them slightly.

Add a layer of the thinly sliced onions on top of the potatoes.

Season the layer with all-purpose seasoning or salt and pepper, and add a layer of grated parmesan cheese and shredded cheese.

Repeat the layering process until all ingredients are used.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens