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Dana’s Easy Potatoes au Gratin

This dish is a family favorite that’s both easy and good — and even better when served up after a hard day’s work in the yard.

Dana’s Easy Potatoes au Gratin

Ingredients

  • 2-3 large (or 5-6 medium) russet potatoes, peeled and cubed
  • 1 cup Half & Half
  • 1 cup Mexican sour cream
  • 1-1/4 cup parmesan cheese, grated
  • 1-1/4 cup cheddar cheese, grated
  • 3 tablespoons butter
  • Salt and white pepper to taste

Method

  • Preheat oven to 350 degrees.
  • Place potatoes in a large straight-sided dish, cover and microwave for 8-10 minutes.
  • While the potatoes are cooking, melt the butter in a medium saucepan; stir in Half & Half, Mexican sour cream, salt and white pepper to taste. Remove from heat.
  • Remove potatoes from microwave and fluff with a fork; stir in 1 cup parmesan and 1 cup cheddar cheese.
  • Add Half & Half mixture to potato mixture and stir well. Top with remaining cheeses and bake about 10-15 minutes, or until cheese begins to brown.
  • Remove from oven and let rest for 15-30 minutes.

Ingredient Notes:

  1. Use any cheese combo you prefer such as provolone, pecorino, Swiss, blue cheese, but be sure to grate it yourself. The pre-shredded bagged cheese has ingredients added to prevent it from clumping and I find it doesn’t melt as smoothly.
  2. Mexican sour cream, or Crema Mexicana is similar to crème fraiche but easier to find in the San Antonio area and less expensive. It can be found at your local San Antonio area grocery store.

 

Dana Nichols
Dana Nichols
As conservation manager at SAWS, Dana gets to spend her days promoting beautiful San Antonio landscapes that need little to no water while benefiting Texas wildlife. When she’s not working with her talented co-workers whipping up new landscape programs, she’s cooking up delicious dinners made with fresh herbs from her low-water-use garden or planning the next trip with her husband, Rick -- preferably to some exotic place that requires a passport.
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