The classic comforting cheesy side dish can (and should) be YOURS.
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Cheesy Au Gratin Potatoes
RECIPE COURTESY OF REE DRUMMOND
Total: 1 hr 20 min (includes cooling time)
Active: 25 min
Yield: 6 to 8 servings
2 tablespoons softened salted butter
8 large russet potatoes, cleaned
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated fontina cheese
6 ounces queso blanco, grated
1 1/2 cups grated white Cheddar
2 tablespoons sliced fresh chives
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
Dice the potatoes and place in the prepared baking dish.
Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
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Ree Drummond’s Cheesy Au Gratin Potatoes | The Pioneer Woman | Food Network