Chris Potatoes Au Gratin Recipe

I recently mastered my Quick And Easy Au Gratin Potatoes featuring tender layers of russet potatoes bathed in heavy cream and chicken stock. The garlic and onion create a savory base while cheddar, provolone, and Parmesan form a delightful cheese crust. This dish brings a satisfying burst of flavor with every bite.

I always get excited when I start a recipe like my version of Chris Potatoes Au Gratin. I first peeled and thinly sliced 4 large russet potatoes, then I tossed in a medium onion and 3 garlic cloves for that punch of flavor you never expect.

I mixed in 1 cup heavy cream with 1 cup chicken stock to create a smooth sauce that brings everything together. Then I layered in a mix of shredded cheddar, provolone and grated Parmesan cheeses that bake into this irresistibly crispy topping.

A little salt and freshly ground black pepper added the perfect kick. I love how this dish, which is one of those Quick And Easy Au Gratin Potatoes recipes, takes a bit of Dads Creamy Au Gratin Potatoes magic and turns it into an unforgettable side dish.

Its simplicity and bold flavours always leave me wanting more and I bet it will do the same for you.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy how the thinly sliced potatoes soak up that creamy mix of heavy cream and chicken stock. It makes every bite super rich and satisfying. Second, the blend of cheddar, provolone and Parmesan creates a delicious cheesy crust that is both gooey and a little crunchy, and I just can’t get enough of it. Third, the added layers of onions and garlic give the dish a deep, savory flavor that reminds me of home cooking and family dinners. Lastly, I appreciate that it feels both fancy and comforting at the same time, letting me indulge in a restaurant quality dish even when I’m cooking at home.

I call this my copycat take on that famous steakhouse dish. Its got thinly sliced russet potatoes soaked in a creamy mix of heavy cream and chicken stock. Then there’s the cheddar, provolone and Parmesan cheeses that melt together to form a tasty crust over everything. The onions and garlic mix in really well, adding a punch of flavor that makes the dish feel really homey. A sprinkle of salt and some freshly ground black pepper ties it all together perfectly, making this a meal I crave every time.

Ingredients

• Russet potatoes are loaded with carbs and a bit of fiber, givin a hearty base for the dish.
• Onions add a sweet, tangy flavor plus loads of antioxidants that is good for ya.
• Garlic brings a punch of bold taste and some natural health perks for seasoning.
• Heavy cream offers a rich, smooth texture and makes it extra creamy.
• Cheddar adds savory flavor and protein, balancing creaminess with its sharp bite.
• Provolone has a mild taste with a creamy melt that fits right in.
• Parmesan provides a nutty, salty punch that rounds out the flavor well.
• Chicken stock brings rich umami, blending flavors for a hearty base.
• Salt and pepper perfect the seasoning to elevate this comfort dish.

Ingredient Quantities

• 4 large russet potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken stock
• 1 cup shredded cheddar cheese
• 1 cup shredded provolone cheese
• ½ cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat your oven to 375°F so it’s ready when you need it.

2. Peel the potatoes then slice them thinly, and thinly slice the onion as well.

3. Mince the garlic and set it aside, you’ll need it in a bit.

4. In a bowl mix the heavy cream with the chicken stock until they’re well combined.

5. Grease your baking dish lightly and start by laying a single layer of potato slices on the bottom.

6. Sprinkle some of the sliced onions and minced garlic evenly over the potatoes then pour a bit of the cream mixture over the top.

7. Add a generous layer of shredded cheddar, shredded provolone and grated Parmesan cheese then season with salt and freshly ground black pepper.

8. Continue layering by alternating the rest of the potato slices, onion and garlic, then drizzle with the remaining cream and stock blend.

9. Top everything off with the remaining cheeses and a final sprinkle of salt and pepper.

10. Cover the baking dish with foil and bake for 45 minutes, then remove the foil and bake for another 15 minutes or until the top is golden and the potatoes are tender. Enjoy!

Equipment Needed

1. Preheated oven set to 375°F
2. Sharp knife for peeling and slicing
3. Cutting board for all your chopping
4. Mixing bowl to combine the cream and chicken stock
5. Measuring cups for accurate liquid amounts
6. Baking dish for layering the ingredients
7. Aluminum foil to cover the dish during most of the baking process

FAQ

Chris Potatoes Au Gratin Recipe Substitutions and Variations

• If you can’t find heavy cream, you can use half-and-half with a splash of melted butter to add some richness.
• Instead of chicken stock, try using vegetable broth if you wanna make it a bit more vegetarian friendly.
• If cheddar cheese is scarce, you can swap it with Colby or even a mild Monterey Jack for a similar melt and flavor.
• Can’t get provolone? Mozzarella works pretty good, but for a sharper taste, provolone is still the best bet.
• Not a fan of russet potatoes? Yukon Gold potatoes are a solid alternative that bring a creamier texture.

Pro Tips

1. Make sure your potato slices are as even as possible so they cook uniformly. I’ve learned the hard way that uneven slices can mean some parts get overcooked while others are still kinda hard.

2. When adding your cheese, be generous! Using freshly grated cheese instead of those pre-shredded packets can really change the melt and overall flavor.

3. Let the perfect dish rest for like 5 to 10 minutes once it’s out of the oven. This gives the cream time to thicken up a bit and makes the whole thing more cohesive when you serve it.

4. Don’t be afraid to double-check your seasonings as you layer. Sometimes the flavor can get lost if you don’t season each layer properly, so a light sprinkle of salt and pepper on every round goes a long way.