Hey there!
Are you ready for some carby, cheesy, creamy goodness? Yes. Yes, I believe you are. And if so, look no further, because this is such a zingy, amazing potato side dish that will make you salivate every single time you make it.
The buffalo isn’t too spicy or strong in this dish. It doesn’t matter which brand of cheese you go with, either. We’ve made this with a few different types of buffalo cheese, and each one was delicious.
I know this dish isn’t exactly the healthiest, but once in a while it’s okay to treat yourself with a dish that simply comforts the soul. And that is exactly what this dish does.
It even heats well as leftovers, too. We had this over the course of a few days. It totally hit the spot. If you’d like to take your potato au gratin recipe to another level, I highly suggest you give this recipe a try.
Ingredients:
- 3 medium Russet Potatoes, sliced with a mandolin into 1/8 inch medallions
- 2 Tbsp butter
- 1 small sweet onion, sliced thin
- 8 garlic cloves, finely chopped
- 2 cups of heavy cream, separated
- 1/2 cup Pecorino Romano, plus additional for topping
- 8 oz smoked gouda, shredded
- 8 oz of sharp buffalo cheese, shredded
Directions:
- Preheat oven to 450 degrees.
- Rinse the 3 Russet Potatoes and slice with a mandolin into 1/8 inch medallions. Set aside.
- Shred the gouda and sharp buffalo cheese and set aside.
- Slice the onion and chop the garlic. Set aside.
- Melt the butter in a large dutch oven and heat on medium.
- Add the onion to the dutch oven until it begins to brown.
- Add the garlic to the dutch oven. Stir for approximately 1 minute.
- Lower the heat to low.
- Remove the garlic and onions and set aside.
- Add 1 cup of heavy cream to the dutch oven and stir.
- Add 1/2 Pecorino Romano. Stir.
- Layer and alternate the potato medallions with the shredded cheeses and onions and garlic to the dutch oven.
- Top with 1 additional cup of heavy cream and garnish with additional Pecorino Romano.
- Simmer for approximately 5-7 minutes.
- Bake for 40-50 minutes or until the potatoes are tender.
Step by Step Directions with Photos:
- Preheat oven to 450 degrees.
- Rinse the 3 Russet Potatoes and slice with a mandolin into 1/8 inch medallions. Set aside.
- Shred the gouda and sharp buffalo cheese and set aside.
- Slice the onion and chop the garlic. Set aside.
- Melt the butter in a large dutch oven and heat on medium.
- Add the onion to the dutch oven until it begins to brown.
- Add the garlic to the dutch oven. Stir for approximately 1 minute.
- Lower the heat to low.
- Remove the garlic and onions and set aside.
- Add 1 cup of heavy cream to the dutch oven and stir.
- Add 1/2 Pecorino Romano. Stir.
- Layer and alternate the potato medallions with the shredded cheeses and onions and garlic to the dutch oven.
- Top with 1 additional cup of heavy cream and garnish with additional Pecorino Romano.
- Simmer for approximately 5-7 minutes.
- Bake for 40-50 minutes or until the potatoes are tender.
Enjoy!
