Cheese and Cream Baked Potatoes

First Order of “Bizzy-ness” (as Coco would say). Another fun episode of “Rescue My Renovation!” is on Wednesday Night on DIY at 9ET you Lovelies!! Please tune in as I dole out a super cool new Kitchen and Dining Room AND Bathroom for a deserving family!

Ok- now we can move on to the food.

So when we were growing up, our traditional Easter dinner was a ham and Cheddar Au Gratin Potatoes. I have a great recipe for “grown up” Au Gratin Potatoes with fancy non yellow cheese. And it is really delicious.

Cheese and Cream Baked Potatoes

But now that I updated the ham, I thought I could do an update on the classic cheddar au gratin potatoes too.

I actually kept it pretty simple by leaving the skin on the potatoes. So we are talking, rinse, scrub and slice. Fast. No peeling torture. No Mandoline-cutting off your fingers/knuckles required.

Cheese and Cream Baked Potatoes

I stuffed some shallots in between the layers and quite a bit of fresh thyme.

Then I made a really basic cheesy cream sauce. While simple, it bakes into a silky creamy, cheesy custard that melts in your mouth.

Cheese and Cream Baked Potatoes

I know it is obscenely fattening. I really have no defense.

Except it is Easter, so it’s a special occasion dish, right? Plus, this pan served 14 people the other night at dinner, so really, lets just cut the cream into 14th’s before you freak out. ok?

Blue Cheese Biscuits as promised tomorrow, in case you make this freaking CRAZY good ham.

Also, Friday I am posting the most drool worthy sweet thing I have had in ages. Please tune in.

Preheat the oven to 350 degrees. In a 9×13” pan, lay the potatoes in rounds side ways across the baking dish, until you have filled the whole pan with rows.
Squeeze the shallots in between the layers of potatoes with little bits of fresh thyme. Generously salt and pepper the potatoes.

Cheese and Cream Baked Potatoes

To make the cheese sauce, pour the cream into a saucepan and bring to a simmer.
Add the cheddar cheese and whisk until the cheese has all melted. Heavily season with nutmeg, salt and pepper (remember- the potatoes will just soak up the seasoning!)

Cheese and Cream Baked Potatoes

Pour the cream sauce over the potatoes and then just sort of shake the pan a little so the cream sauce sinks into the dish.

Cheese and Cream Baked Potatoes

Bake the potatoes at 350 degrees for 1 hour until the top is golden brown and bubbling and the potatoes are tender.

Cheese and Cream Baked Potatoes

Serve hot!

Cheese and Cream Baked Potatoes

Recipe: Cheese and Cream Baked Potatoes

Ingredients

  • -6lbs russet potatoes, skin on, thinly sliced into rounds
  • -2 large shallots, thinly sliced into rounds
  • -fresh thyme
  • -Cheese Sauce
  • -4 cups cream
  • -3 cups sharp cheddar cheese, shredded
  • -pinch of nutmeg
  • -Kosher salt and pepper

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a 9×13” pan, lay the potatoes in rounds side ways across the baking dish, until you have filled the whole pan with rows.
  3. 3. Squeeze the shallots in between the layers of potatoes with little bits of fresh thyme. Generously salt and pepper the potatoes.
  4. 4. To make the cheese sauce, pour the cream into a saucepan and bring to a simmer.
  5. 5. Add the cheddar cheese and whisk until the cheese has all melted. Heavily season with nutmeg, salt and pepper (remember- the potatoes will just soak up the seasoning!)
  6. 6. Pour the cream sauce over the potatoes and then just sort of shake the pan a little so the cream sauce sinks into the dish.
  7. 7. Bake the potatoes at 350 degrees for 1 hour until the top is golden brown and bubbling and the potatoes are tender.
  8. 8. Serve hot!

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 12

 

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Categorized: Side dishes
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Cheese and Cream Baked Potatoes

First Order of “Bizzy-ness” (as Coco would say). Another fun episode of “Rescue My Renovation!” is on Wednesday Night on DIY at 9ET you Lovelies!! Please tune in as I dole out a super cool new Kitchen and Dining Room AND Bathroom for a deserving family!

Ok- now we can move on to the food.

So when we were growing up, our traditional Easter dinner was a ham and Cheddar Au Gratin Potatoes. I have a great recipe for “grown up” Au Gratin Potatoes with fancy non yellow cheese. And it is really delicious.

Cheese and Cream Baked Potatoes

But now that I updated the ham, I thought I could do an update on the classic cheddar au gratin potatoes too.

I actually kept it pretty simple by leaving the skin on the potatoes. So we are talking, rinse, scrub and slice. Fast. No peeling torture. No Mandoline-cutting off your fingers/knuckles required.

Cheese and Cream Baked Potatoes

I stuffed some shallots in between the layers and quite a bit of fresh thyme.

Then I made a really basic cheesy cream sauce. While simple, it bakes into a silky creamy, cheesy custard that melts in your mouth.

Cheese and Cream Baked Potatoes

I know it is obscenely fattening. I really have no defense.

Except it is Easter, so it’s a special occasion dish, right? Plus, this pan served 14 people the other night at dinner, so really, lets just cut the cream into 14th’s before you freak out. ok?

Blue Cheese Biscuits as promised tomorrow, in case you make this freaking CRAZY good ham.

Also, Friday I am posting the most drool worthy sweet thing I have had in ages. Please tune in.

Preheat the oven to 350 degrees. In a 9×13” pan, lay the potatoes in rounds side ways across the baking dish, until you have filled the whole pan with rows.
Squeeze the shallots in between the layers of potatoes with little bits of fresh thyme. Generously salt and pepper the potatoes.

Cheese and Cream Baked Potatoes

To make the cheese sauce, pour the cream into a saucepan and bring to a simmer.
Add the cheddar cheese and whisk until the cheese has all melted. Heavily season with nutmeg, salt and pepper (remember- the potatoes will just soak up the seasoning!)

Cheese and Cream Baked Potatoes

Pour the cream sauce over the potatoes and then just sort of shake the pan a little so the cream sauce sinks into the dish.

Cheese and Cream Baked Potatoes

Bake the potatoes at 350 degrees for 1 hour until the top is golden brown and bubbling and the potatoes are tender.

Cheese and Cream Baked Potatoes

Serve hot!

Cheese and Cream Baked Potatoes

Recipe: Cheese and Cream Baked Potatoes

Ingredients

  • -6lbs russet potatoes, skin on, thinly sliced into rounds
  • -2 large shallots, thinly sliced into rounds
  • -fresh thyme
  • -Cheese Sauce
  • -4 cups cream
  • -3 cups sharp cheddar cheese, shredded
  • -pinch of nutmeg
  • -Kosher salt and pepper

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a 9×13” pan, lay the potatoes in rounds side ways across the baking dish, until you have filled the whole pan with rows.
  3. 3. Squeeze the shallots in between the layers of potatoes with little bits of fresh thyme. Generously salt and pepper the potatoes.
  4. 4. To make the cheese sauce, pour the cream into a saucepan and bring to a simmer.
  5. 5. Add the cheddar cheese and whisk until the cheese has all melted. Heavily season with nutmeg, salt and pepper (remember- the potatoes will just soak up the seasoning!)
  6. 6. Pour the cream sauce over the potatoes and then just sort of shake the pan a little so the cream sauce sinks into the dish.
  7. 7. Bake the potatoes at 350 degrees for 1 hour until the top is golden brown and bubbling and the potatoes are tender.
  8. 8. Serve hot!

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 12

 

Recipe by Heather Christo (http://heatherchristo.com)