Potatoes au gratin a’la Pioneer Woman

I have always made potatoes au gratin like my mother makes it, and that is a very good way. But sometimes it is good to try new things, right? So I tried Pioneer Woman’s version, and that was really good too!

It is less fiddly because than my mothers which require thin slices of potatoes, where as here Pioneer woman suggests chunks and not peeling the potatoes. To be honest, you don’t notice the potato peel at all, so why not skip it all the time?!

Potatoes au gratin, serves 3-4

10 medium-sized potatoes

knob of butter

2 cloves of garlic, pressed

350 ml single cream

150 ml milk

2 tbsp plain flour

salt

black pepper

grated cheddar

Wash the potatoes and leave the skin on. Slice the potatoes into quite thick slices (5 mm), tack them and cut them into four. Take an oven dish and smear the butter all over it, sides as well as the bottom. Place a third of the potatoes in the dish. Mix together cream, garlic, flour, salt and pepper and pour a third of it over the potatoes. Season it a bit extra. Place another layer of potatoes on top (half of what is left) and pour half the cream mixture on top, a bit extra of salt and pepper and the top layer. Bake in 200 C oven for 40 mins or so, with the dish covered in tin foil. When the cream is hot and bubbly and the potatoes are cooked, cover the top with grated cheese and place the dish under the grill for 10 minutes until the cheese is crisp and golden. Serve with any type of meat.