Stovetop Au Gratin Potatoes

Guess what? I found a recipe other than a dessert where I can use my new culinary torch! These au gratin potatoes are not only oooey goooey goodness, they are super easy made on the stovetop instead of the oven. Now I can give them that finished brown baked look by torching them.  If you don’t have a culinary torch set them under the broiler for a few minutes. Serves 8


Ingredients:

2 1/4 lbs of Yukon yellow potatoes, cleaned and peeled or I’m using red potatoes and leaving a little of the skins on 👍🏼
3 1/2 cups of heavy cream
1/4 cup flour
1/4 cup softened butter + 2 tablespoons
1 teaspoon salt
1/2 teaspoon garlic powder
3 cups of cheddar cheese, shredded
1/2 medium onion, sliced in rings

Directions:

Cook potatoes in boiling water until tender, but not falling apart. Drain and set aside. In a skillet add the 2 tablespoons of butter and sauté the onions until they are tender. Set aside. In a saucepan on med/high heat make your white roux. Add the butter until melted, then add the flour and stir to combine. Add in the heavy cream gradually until it’s smooth with no lumps. Add in the salt, garlic powder and 2 cups of cheese. Stir until smooth and creamy. In a baking dish layer the potatoes and onions then pour in the cream. Top with the remaining cup of cheese and torch to brown (or broil).  Cover with foil until ready to serve. Yum Yum!