Search form

Donate Today


Smoked Cheddar Cheese Potatoes au Gratin

Smoked Cheddar Cheese Potatoes Au Gratin
Chef Andreas Wurzrainer, Christopher's on Whidbey, Coupeville

We tried this adaptation of Christopher's au gratin potatoes, from the KCTS 9 Cooks Chef's Table cookbook, took all the credit, and got a unanimous thumbs-up! The calorie horse left the barn, but you may substitute half-and-half for the cream to reduce the damage. Any type of potato will work; the secret is slicing them very thinly.

serves 4 to 6

  • 3 large russet potatoes, skin on
  • 1/2 red onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 ounces grated smoked cheddar cheese
  • 16 ounces heavy cream
  • 2 teaspoons freshly grated nutmeg
  • salt and freshly ground black pepper
  • 1 teaspoon dried thyme

Scrub potatoes well and dry off with a kitchen towel. Thinly slice potatoes lengthwise with a mandoline, just over the 1/8-inch mark, and put into a large bowl. Add chopped onions, minced garlic and the smoked cheddar. Toss to mix, add cream and toss again .Season mixture to taste with nutmeg, salt, pepper and thyme, and mix well. Make sure cheese and seasonings are distributed evenly, and potatoes are coated with cream.

Transfer mixture to an ovenproof baking dish that will hold potatoes in a layer 2-1/2 to 3 inches thick. We used an 8-inch square glass pan and they just fit. Press potatoes down evenly, making sure everything is covered with cream. Bake at 400 degrees for about 1 hour, or until fork tender.