Wow, these are good! Ree has done it again! I am always looking for new side dishes to try, and these were wonderful. Tender potatoes with lots of creamy sauce topped with cheese, I don't think you could go wrong! The original recipe calls for Russet potatoes, but I never cook with those, I used red potatoes. Enjoy, your mouth will thank you!
4-5 whole Red Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup 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, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter on the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes more, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving.