Let me start by giving a disclaimer.. this is not a light dish. It definitely would not be categorized under my “healthy recipes.” It probably shouldn’t be on the weekly dinner docet.
However, it’s freaking delicious & seriously easy. It is the perfect go to for any holiday function. Everyone will be over the moon to see you bring this to a potluck. It will satisfy everyone from your 2 year old nephew to your 87 year old grandmother. That’s a promise.
That’s why these are the only potatoes I will be eating this Easter & really the only ones you should too.
First of all the recipe list is super slim ( even if the dish isn’t! ) All you need are potatoes, butter, flour, heavy cream, seasoning, cheese & green onions – which are optional. A lot of those thing are stored away in our pantry already!
I personally like to spiralize my potato for this – but of course if you don’t have a spiralizer, slicing the potatoes thinly will work well too!
So first spiralize or cut your potatoes. If spiralizing, I prefer the ribbon option! If you’re cutting them I would recommend using a mandolin or cutting them very thin!
Then layer the potatoes into your chosen dish – I love using a cast iron for this because the potatoes get so crisp. If you are using a regular baking dish make sure your spray it really well so your potatoes don’t stick! I sprinkle the potatoes with salt, pepper, a little garlic powder & onion powder.
Next all you have to do is make a simple bechamel. Do you get the feeling that I use a bechamel sauce too frequently? Hmm. Maybe.
Melt 2 sticks of butter in a skillet, then on low heat add 1 cup of flour, whisking constantly. Let this mixture cook for another minute or two until the raw flour has cooked. After this, add your 3 cups of cream slowly.
I let this simmer for a few minutes until it becomes nice & thick. I season with salt & pepper then pour this luscious baby all over the potatoes.
All that is left is to grate up some cheese & sprinkle over the top. Parmesan is a necessity here. I also like to add a little mozzarella if I have it. See, easy right!
I cover the potatoes with aluminum foil & bake at 400 for about 45 minutes to 1 hour. The time will vary depending on the shape & size of your potatoes.. just check with a fork to see when they’ve become tender.
Once the potatoes are tender I remove the aluminum foil & turn the oven to broil to get the cheese all brown & crisp. This stuff is perfection. I also love to add fresh green onions when it’s all said & done.
So far we’ve had this dish for Valentine’s & my birthday. I think it’s our new special occasion go to dish.
Bon Appetit!
ellyn
SERVINGS: 8
INGREDIENTS:
Always: salt & pepper
- 3 lbs yukon gold potatoes
- 1 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 sticks of butter
- 1 cup flour
- 3 cups heavy cream
- 1 cup shredded parmesan
- 1/2 cup mozzarella ( optional )
- 1/2 cup chopped green onion for serving
INSTRUCTIONS:
- Preheat oven to 400
- Spiralize ( into ribbons or noodles ) or slice potatoes thinly. Layer in cast iron skillet or regular baking dish ( spray if using a baking dish! ) Sprinkle with salt ( 1/2 teaspoon ) & pepper ( to taste, ) as well as the garlic & onion powder.
- Make bechamel – melt 2 sticks of butter in a skillet, then on low heat add 1 cup of flour, whisking constantly. Let this mixture cook for another minute or two until the raw flour has cooked. After this, add your 3 cups of heavy cream slowly. Let simmer for a few minutes until it becomes thick. Season with salt ( 1/2 teaspoon ) & pepper ( to taste. ) Always check your seasoning! If it doesn’t taste salty enough, add more!
- Pour sauce over potatoes.
- Grate parmesan & sprinkle over potatoes. *Optional – add mozzarella too!
- Cover with aluminum foil & bake for 30-45 minutes or until fork tender. The time will depend on the size of your potatoes.
- Uncover & broil for 5 minutes until the cheese gets brown, crisp & completely delicious.
- Serve with freshly chopped green onions.
- Enjoy!
