Au Gratin Potatoes

Vegetables

Ingredients

1/4 cup unsalted butter, softened

2 pounds Idaho potatoes, peeled and cut into 1/4 inch slices

1/2 cup Gruyere cheese, grated

3/4 cup freshly grated parmesan cheese

1 1/4 cup heavy whipping cream

1 tsp salt

1/2 tsp black pepper

1/2 tsp creole seasoning

Instructions

Preheat oven to 350.

Butter a 2 quart baking dish with 1-2 Tbsp of the softened butter.

Arrange a layer of potatoes on in the baking dish and sprinkle a small amount of the salt, pepper and cheeses over the potatoes. Continue this process until all of the potatoes are layered in the baking dish with the cheese, salt and pepper.

Combine the whipping cream and Creole seasoning and pour it over the potatoes. Dot the top of the potatoes with the remaining softened butter. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for 45 minutes, until the potatoes are tender. Let stand for five minutes before serving.

Yield: 8 servings

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com