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Creamy Au Gratin Potatoes

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There’s a reason why I like the French style of cooking. Aside from the butter, of course, they name their dishes in the most fancy of fashions which is what I adore most. If they’re hard to pronounce, then they must taste just as interesting. And this dish doesn’t disappoint in the taste department.

It’s the cream, I say. The creams and sauces in French cuisine are the best. Couple that with toppings of cheeses, seasoned breadcrumbs and then baked to perfection and it becomes pure heaven. I have always loved any dish with a thick sauce on it, especially when the sauces are white and oozing with cheese.

Now if you’re very fond of the classic mashed potatoes, then this one will surely give your taste buds a good trip. Trust me, you’ll think of the French countryside when you take your first bite on this. You see, potatoes are great by itself. You can add them to any baked meats and it’ll still rock your taste buds. But when you pair it with a creamy cheese sauce, it’s a whole new level of culinary heaven.

Cooking in au gratin style is the best way to prepare your potatoes. If that doesn’t persuade you then you are not the foodie I expect you to be.


  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese


  1. Start by preheating your oven to 400°F or about 200°C. Grease a 1-quart casserole dish with butter generously.
  2. Arrange half of the potatoes at the bottom of the dish by layering them in one by one. Top with the onion slices and then add the remaining potatoes. Make sure to season this with salt and pepper to taste.
  3. Melt butter in a medium-sized sauce pan. Use medium heat on this one so you won’t burn the butter. Next, mix in the flour and salt and stir constantly with a whisk for a minute. Then stir in the milk. Cook this until the mixture has thickened a bit. Lastly, add the cheese over the potatoes and cover the dish with aluminum foil.
  4. Place the dish in the oven and bake for an hour and a half. By the then, the potatoes will have been tender and cheeses are melted. Best served hot.

Baked Potato with Mushrooms and Cheese

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I don’t know about you but watching cheese as it melts makes me hungry. Anyone who can resist a cheese and potato combination must dislike food or something. But for the life of me, why would you? There’s nothing to disapprove about this recipe. This dish is basically hyped up mashed potatoes with just a bit more cheese added to it (abundantly so). It would be the perfect complement to steak or fried chicken dinners. Yum!

It’s healthier too because you left the skins on the potatoes not just for presentation. Now some people may not want to eat the skins and that’s perfectly fine. They’re missing out though because I’ve learned that potato skins contain more nutrients than the flesh itself. It really is more nutritious to eat the skin. Anyway it’s perfectly clean. Just make sure to wash them thoroughly before you start baking at all.

If you’re the world’s biggest fan of mashed potatoes like I am, then this recipe will knock your socks off. It’s flavorful and the mushrooms give it a new texture. Plus, the cheese is just heaven. The kids will love this recipe as much as you do. I can tell you that!


  • 6 small russet potatoes (about 7 ounces each), scrubbed
  • 5 tablespoons butter, room temperature
  • 12 ounces mushrooms, coarsely chopped
  • 2 large green onions, chopped
  • 3 ounces cream cheese, room temperature (about 1/2 cup)
  • 1/3 cup sour cream
  • 1 1/4 cups coarsely grated white cheddar cheese


  1. Start by baking the potatoes. Set the oven to preheat at 375°F. Using a fork, pierce each potato several times and place them directly on the rack. Bake for at least an hour. When done, they should break open easily just don’t destroy the skins on them.
  2. While potatoes are baking, melt a tablespoon of butter in a large skillet over medium heat. Sauté the mushrooms for about 7 minutes or until golden brown. Stir frequently. Then add the green onions, cook until wilted and set aside.
  3. Take the potatoes out from the oven using your mitts and cut them in half, lengthwise. Slowly scoop out all of the cooked flesh, place it on a bowl and leave the skins intact. Add sour cream, cream cheese and 4 tablespoons of butter (not melted) to the bowl and mash all ingredients together. Mix well after.
  4. Then take the mushroom and green onion and add them to the mashed potatoes. Add half a cup of cheddar cheese and mix well. Season to taste using salt and pepper.
  5. Meanwhile, preheat oven again to 375°F. Then take a spoon and mound in the mashed potato mixture gently into the skins. Sprinkle each with about a tablespoon of cheese. Place each potato half on a baking sheet. You can make this ahead of time and refrigerate just before baking.
  6. Bake the potato halves until all the cheese melts through. That takes about 25-35 minutes depending on how long the potatoes have been refrigerated. Serve hot.



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