I love potatoes about any way you can fix them. I must have relatives who are Irish or from Idaho. I love funeral potatoes, fried potatoes, mashed potatoes, hash brown potatoes, baked potatoes, scalloped potatoes, Au Gratin Potatoes, Potato Salad, and even Potato Chips.
For this recipe I cheat and use the per-cooked potatoes that are cooked and sliced in the cooler section of Lee’s Market. You know the ones labeled fried potatoes, not shredded but sliced. I use two bags. I also cut this recipe in half and use a 9×9 pan. Here is the recipe made with fresh potatoes.
Au Gratin Ranch Potatoes Serves 8
2 pounds potatoes, Yukon Gold or Idaho Russets 3 Tablespoon Butter ½ cup diced onion 1 teaspoon minced garlic 2 Tablespoon Flour 1 Cup Half & Half 1 Cup Milk 1 teaspoon Salt ½ teaspoon white pepper 1 Tablespoon Hidden Valley Ranch Powder 1 Cup Shredded Sharp Cheese ¼ Cup grated Gruyere Cheese, or Parmesan Cheese
Peel Potatoes and slice thin. Preheat oven to 350 degrees. Lightly spray a 13×9 pan with cooking spray. Set aside.
Bring a large pot of salted water to a boil, add the sliced potatoes and cook until just tender, 5 to 10 minutes. Drain the potatoes.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic cook until softened. Stir in the flour with a whisk. Cook and whisk for about 1 minute. Add the half and half and the milk. Whisk constantly until thickened, about 5 minutes. Remove from heat and add the salt, pepper, ranch powder, and the sharp cheese. Stir until cheese is melted. (Taste at this point to see if you would like more seasonings.)
Add the potatoes and stir gently until combined. Pour into the greased 13×9 pan. Sprinkle with gruyere cheese. Bake until heated through, 20- 30 minutes. You can made this ahead and put it in your refrigerator, cook for 40 minutes if cold. Let it set 10 minutes before serving, to help the cheese to “set”.
***You can add 1-2 cups diced ham if desired.
*** To make Gluten Free use Gluten Free Flour.