Whisk together 1 cup half-and-half, 1 tablespoon flour, 3 cloves minced garlic, 1/2 teaspoon salt, and lots of freshly ground pepper.
One thing I love about this dish is that it feels at home on your dinner plate during the summer or winter. Nothing like potatoes to make us happy year-round.
Potatoes Au Gratin - Cheesy Style
Adapted from the Pioneer Woman
2 russet potatoes, washed
Butter for baking dish
1 cup half-and-half
1 tablespoon flour
3 cloves garlic, minced
1/2 teaspoon salt
Lots of freshly ground pepper
1/2 cup grated sharp cheddar cheese
Preheat oven to 400 degrees. Butter a baking dish (I used one about the size of a sheet of paper). Scrub two russet potatoes clean and then slice into rounds. Cut the rounds into quarters. Whisk together 1 cup half and half, 1 tablespoon flour, 3 minced garlic cloves, 1/2 teaspoon salt, and plenty of freshly ground pepper. Put 1/3 of the potatoes on the bottom of the baking dish and pour 1/3 of half-and-half mixture on top. Repeat twice more with 1/3 of the potatoes and 1/3 of the sauce each time. Cover with foil and bake for 25 minutes, being careful not to let it boil over. Remove the foil and bake for another 20 minutes, until the potatoes are browned. Cover with 1/2 cup grated cheddar cheese and bake for 5 more minutes until the cheese melts and browns. Wait a couple of minutes and serve in heaping portions any time of year.