Ingredients
- 2 tablespoons butter, softened
- 8 large russet potatoes, scrubbed clean
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- Freshly ground black pepper
- 2 cups freshly grated sharp Cheddar
- 2 green onions, sliced thin (white and light green parts only)
Directions
Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
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By realmomkitchen
on February 21, 2012
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The potatoes were just average in my book. The potatoes were tender but I was afraid the sauce was going to boil over in my oven and it did not thicken up after cooking like I hoped. I followed the recipe as per Ree's instruction on the show 1/2 half and half the other half milk. Don't think increasing the cream would have made a difference.
By becca_42_13008298
on February 19, 2012
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Wonderful recipe made 1/2 the recipe and should have made the whole recipe! Will make again along with the pork and slaw! One great meal!!
By BoogieNY
New York
on February 14, 2012
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I made these last night with pulled spare ribs (crockpot the combination was excellent! and Ree was correct...they are sooo easy and sooo yummy.
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