Monday’s Bread Bowl: Au Gratin Potatoes

Get downright cheesy with this veggie Your tastebuds and tummy will be doing a little dance after a serving of this dish. Combine sliced baked potatoes in a cheesy sauce for some real comfort food. Au gratin potatoes can be a feast for the eyes and the mouth for the whole family. Here’s our recipe:

What you will need:

1 medium-sized bowl
1 wooden spoon
1 large Ziploc bag
5-6 russet potatoes, peeled and sliced thin (about ¼ inch or less thick)
1 cup heavy cream
1 cup milk
1 (13x9 inch) baking pan
2 cups Velveeta (aka..smooth melting American cheese), shredded
½ cup gruyere, shredded
½ teaspoon nutmeg, ground
½ teaspoon paprika
Non-stick cooking spray
Pinch of salt and black pepper Cooking and Directions:

Combine heavy cream and milk in bowl. Add nutmeg, salt, pepper, and paprika. Stir well. Blend shredded cheeses in Ziploc bag. Preheat oven to 325 degrees. Coat bottom of baking pan with non-stick cooking spray. Next, arrange a layer of potato slices in greased baking pan. Then put a layer of shredded cheese. Arrange another layer of potatoes on top cheese. Continue to pile alternating layers of cheese and potato slices. Finish off with a layer of cheese. Pour liquid mixture on top of layers. Bake au gratin at 325 degrees for 1 hour and 15 minutes. A crust forms on top from the melted cheese and cream forming a dried-out film on the surface. Once finished baking, remove from oven. Let the au gratin potatoes rest for at least 15 minutes before serving.