Cheesy Potatoes!

Ok gang, so I think I have covered a few things about my tastes in food. I don’t like spicy, and I hate to reheat food, with the exception of a couple foods. It’s wasteful I know, but it never tastes the same… Along with my Sweet Chili Chicken I am adding another recipe to the foods that taste delicious reheated.

This meal has been tweaked a bit… from a Good Eats episode. Ok, tweaked alot. When I ended up watching this episode I felt like it was a completely different food, and I was curious on what Alton Brown had made. Anyways, this is my take on it.

First off, if you do not have a Mandolin slicer- GET ONE. Ours has paid off in the time we save on making this meal (its at least once a week in the winter)


Gratin Potatoes

This is a simple dish that’s quick to make if you have a mandolin slicer and a great way to use up all the stagnating leftovers in the fridge.

Casserole pan
Mandolin Slicer

3 pounds of medium starch, potatoes (Yukon Gold, Superiors, California Longs)
1/4 cup Half & Half
Salt & Pepper to taste
2 or more cups of filling. This could be various herbs, spices, meats, vegetables, cheese, pretty much anything you think would be good. This is an excellent way of getting rid of excess leftovers.

1. Wash and slice the potatoes around 1/16” or 1/8” thick
2. Grease pan with a light coat of butter
3. Make a layer of potatoes on the bottom of the pan
4. Sprinkle in part of the filling, add salt and pepper
5. Repeat steps 3 and 4 until pan is completely filled
6. Distribute Half & Half evenly on top of pan, then press down lightly with your hands to push out air bubbles.
7. Cover loosely with foil and bake for 45 minutes at 400 degrees
8. Remove foil and cook for 10 minutes
9. Remove from oven and let sit for at least 15 minutes before slicing and serving

Good Eats, Season 1, Episode 2: This Spud’s For You


photo (4)

Potatoes part a: Start browning your beef while you are slicing potatoes with your mandolin. By the time you are done with those you can start chop chop chopping your carrots up and add them to the beef with corn! Stir stir- add seasonings! (We also add a bit of Worcestershire sauce to give the beef a little zip, just a little bit.)

Potatoes step one: Buttered pan, lay one layer down of potatoes, salt and 3

Step 2: First layer of Cheese! (We use Mild Cheddar here)photo 4

photo 1 (4)

Step 3: Another Layer of Potatoes!

(you can see the cheesy goodness underneath)

Salt and Pepper! Don’t forget it!

photo 2 (4)

Step 4: Add ingredients!

We have 1 Bag of baby carrots, 1 can of corn, and 1 lb of ground beef.

You can obviously add some other tasty variety, but this is what works best in our home. Oh yes, and Steak chopped up is really good too!

Step 5: Another Layer of Potatoes and Cheese!photo 3 (4)

Step 6: Last layer of potatoes- Now before you put the half and half on you will want to squish it down with your hands, not a extreme squish, just something to push out any crazy big airbubbles and allow it to cook more evenly. Now we add about a quarter cup of half and half evenly to the top.

photo 1 (5)\Lastly is the final layer of cheese. We use Sharp Cheddar here- it browns the nicest, but you can use pretty much what you like.

photo 2 (5)

Lightly cover with tinfoil. You don’t want to burn the cheese to the tinfoil, but it also needs to be covered, unless you like smokey burnt messes. No thank you!

Pop it in the oven at 400° with tinfoil on. Bake for 45 mins. Remove tinfoil! Bake for another 15 or until you see fit. (I like a nice crispy top)

photo 1 (5)

Voila! Cheesy potatoes. Delicious. Customizable, and reheats OH SO WELL!!! 🙂


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