This is another delicious Pioneer Woman recipe. Of course Gray and I both loved it but when you read the ingredients you will see there is no way for you not to love it! It was a lot easier than I expected! It's not one of those things I would make once a week but it is a good treat! I halved the recipe for the two of us and it was more than enough! (I am posting the full recipe though)
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese
Heat oven to 400. Slice potatoes and cut them in fourths. Mix together cream, milk, flour, garlic, salt and pepper. Coat the pan with the softened butter. Layer 1/3 of the potatoes then a 1/3 of the cream mixture. Repeat until you end with the cream on top. Bake covered for 30 minutes. Remove foil and bake uncovered for 20 more minutes. Remove from oven, top with cheese then put back in the oven for 3 to 6 more minutes. Remove from oven and allow to stand for a few minutes before serving!
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese
Heat oven to 400. Slice potatoes and cut them in fourths. Mix together cream, milk, flour, garlic, salt and pepper. Coat the pan with the softened butter. Layer 1/3 of the potatoes then a 1/3 of the cream mixture. Repeat until you end with the cream on top. Bake covered for 30 minutes. Remove foil and bake uncovered for 20 more minutes. Remove from oven, top with cheese then put back in the oven for 3 to 6 more minutes. Remove from oven and allow to stand for a few minutes before serving!
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