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Potato au Gratin

2 TBSP oil (olive or vegetable)

6 potatoes

6 to 8 oz shredded cheddar cheese

1 cup heavy cream

1/2 cup water or broth

2 onions

2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX

Preheat the oven to 350 degrees F and line a baking dish with parchment paper.

Peel, rinse and finely dice the onion and set aside. Scrub the potatoes and slice about 1/4 inch thick. Put the slices into a large bowl and set aside. Add the oil to a pan and heat to medium. Add the onions and cook for 3 minutes. Add the 2 tablespoons BUTTERY AUTUMN MIX, the water, and the cream and stir to mix. Cook 5 more minutes and then shut off the heat. Pour the cream mixture over the sliced potatoes in the large bowl. Mix so that all the slices get some of the flavoring mix on them, then arrange the slices in a large baking dish, top with the cheese, and cover with aluminum foil.

Bake 1 1/2 hours and serve with a protein or grain and side salad.



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