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Scalloped Potatoes Au Gratin

posted Nov 24, 2011, 11:27 AM by JustBenke   [ updated Jan 2, 2012, 8:51 PM ]
This is one of my family’s favorites. It is always there side by side with the turkey on the Thanksgiving table or by the ham on the Christmas table. It’s even better the next day as leftovers.
Ben Svensson



6 large potatoes sliced thin (I use Russets)

8 cloves of garlic

2 small onions

3-4 cups of shredded cheese

4 cups of heavy whipping cream


Ground black pepper




Grease a 9 x 11 baking dish with butter. Cover the bottom of the dish with the thin cut potatoes until you cannot see the bottom of the dish. Sprinkle the potatoes with salt and ground black pepper. Press 4 cloves of garlic over the potatoes and spread one small finely chopped onion on top of that. Cover with a new layer of the potatoes, salt and pepper, and this time cover the potatoes with two cups shredded cheese. Add a new cover of potatoes, salt and pepper, 4 pressed garlic cloves and one small minced onion on top of that. Cover with one last layer of potatoes, salt and pepper then slowly pour 4 cups of heavy whipping cream over the potatoes. Cover the potatoes with one to two cups of shredded cheese.  Set the oven to 375 degrees and bake for 1 ½ hour or until the potatoes are soft and the cheese is golden brown.