Perfect Potatoes Au Gratin

Everyone needs a basic potatoes au gratin recipe and it helps if it's also for the perfect potatoes au gratin and so here you go. THE perfect potatoes au gratin. Creamy, cheesy, decadent, a side dish that will hold it's own and quite possibly steal the show to boot. Go forth and make.

Perfect Potatoes Au Gratin

{Recipe from mels kitchen cafe}

1 1/4 cups grated sharp cheddar cheese

1 1/4 grated monterey jack cheese

1/2 cup grated parmesan cheese

2 t cornstarch

3 pounds russet potatoes, peeled and sliced 1/8-1/4 inch thick

salt and pepper

3/4 cup heavy cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Toss cheeses and cornstarch together until evenly coated. In large 2-3 quart greased gratin baking dish (I used 9x13 and it was just fine), shingle 1/2 the potatoes. Sprinkle with salt and pepper and 1 1/2 cups cheese mixture. Top with remaining potatoes, shingling them again and season with salt and pepper. Combine the cream and broth in large measuring cup and pour over the potatoes. Top with remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75-85 minutes. Let potatoes cool 10 minutes and serve.

Serves 6-8 or more.

Oven Baked Jo-Jo Potatoes w/ BBQ Fry Sauce

I hope I'm not the only one guilty of an unhealthy addiction to the jo-jo potatoes at the grocery store deli? We don't get them often, but when we do it's all I can do to share them with my poor children. But now I can make them at home! These aren't a sure-fire replication by any means but they were super tasty and I imagine a bit more healthy than their deli counterparts, being oven baked with minimal oil. As for the bbq fry sauce, holy smokes I wanted to drink it! So gross I know, but it was delightfully yummy and a nice detour from the more traditional ketchup. Plus it's a total no-brainer just 2 basic ingredients and you're on your way to dipping heaven. These are a great side dish to be sure!

Oven Baked Jo-Jo Potatoes

{Recipe source: Real Mom Kitchen}

4-5 medium russet potatoes, scrubbed but not peeled

4 T olive oil

1 tsp season-all or other favorite seasoning

kosher salt

fresh ground pepper

Preheat oven to 475. Cut potatoes in half lengthwise. Then slice each half into wedges end to end. Should get about 8-12 wedges from each potato. Place wedges on cookie sheet and drizzle with oil. Toss to coat. Sprinkle with seasonings and toss again. Make sure potatoes are in a single layer on sheet and baking at 475 for 12 minutes, turn or toss potatoes as well as you can and then bake another 12 of so minutes until fork tender.

BBQ Fry Sauce

1/2 cup mayonnaise

1/4 cup favorite bbq sauce (we do Sweet Baby Ray's)

Mix mayo and bbq sauce together in bowl until smooth. Serve!

Loaded Mashed Potatoes

Who doesn't love mashed potatoes? We're big fans in our house. The problem is I don't always like peeling a million potatoes, boiling them, mashing them, etc. Have I talked you out of making these mashed potatoes yet?! Unfortunately I'm not hear to tell you about some amazing new preparation method that forego's all those steps, wish I were. But I am hear to tell you that the final fancied up version makes all the work worth it. Hope that helps!

These are the kind of potatoes that can stand on their own. No gravy needed. Although gravy is delicious and would taste wonderful. Without it though, they are more than flavorful so I don't miss the gravy. My husband probably does, but he still eats them anyway. They are essentially the filling of a twice-baked potato but without baking the potatoes and without the potato peel shell and 2nd baking. They are a side dish that never disappoints.

Loaded Mashed Potatoes

3-5 lbs yukon gold potatoes, peeled and chunked

1 block cream cheese

1/2 cup sour cream

1/4 cup butter

1/4-1/2 cup half and half or whole milk

1 tsp+ seasoning salt (I always end up adding more)

fresh ground black pepper to taste

optional: minced garlic or garlic powder

4 green onions, chopped

1 cup or more grated cheese (we use cheddar or colby-jack)

Boil potatoes until fork tender in salted water. Drain well and throw back in boiling pot. Put back on stove over med-high heat and mash with potato masher, letting steam escape. Remove from heat and add cream cheese, sour cream and butter. Cover and let meld together for a few minutes. Remove lid and mash/mix. Take stock of consistency and add appropriate amount of half and half or milk. Start with a little at a time and add from there, we don't want soupy potatoes. Add in season salt and pepper and garlic or garlic powder if you're using it. Mix and taste, adding whatever more you think you need. Possibly more sour cream, salt, or half and half. While still hot add in grated cheese and green onions. Mix well, taste and adjust as needed. Serve right away or place in oven proof baking dish cover with foil and stick in fridge for later. To re-heat, heat oven to 400 degrees. Uncover potatoes and slice some cold butter and arrange on top. Pop in the oven for 45 minutes or until warmed through.