Uploaded December 2024 | Updated September 2026, 2 hours ago
Welcome to Greg's Kitchen / Greg Kantner
Dolly's Cookbook: amzn.to/3Vstt8b
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
Learn how to make the creamiest, most indulgent au gratin potatoes with Dolly's easy-to-follow recipe from her newest cookbook with her sister. In this video, we'll show you how to create a rich and flavorful potato dish that's perfect for special occasions or everyday meals. With a combination of thinly sliced potatoes, caramelized onions, and a blend of cheeses, these au gratin potatoes are sure to become a family favorite. Get ready to elevate your potato game and impress your friends and family with this decadent side dish!
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Ingredients:
1/4 cup butter + 1T, melted
2 pounds medium to large red-skinned potatoes
1 T olive oil
1 t chopped fresh parsley
1 t salt
1/4 cup AP flour
2 cups half and half
1 t ground white pepper
1/2 t garlic powder
1/2 t onion powder
1/2 c grated white cheddar cheese
1 cup grated Parmesan cheese
Topping:
1/4 c crushed Ritz crackers
1 T butter melted
1 teaspoon fresh parsley
Preheat oven to 350F, Grease an 8 inch square baking dish with 1 T melted butter
Wash and peel potatoes. Slice into 1/2 inch thick rounds and to medium pot, fill with water and cover.
Stir the olive oil, parsley, and salt. Bring to a boil, then lower the heat to medium and cook for 12 minutes. Drain in colander.
In a medium saucepan, melt the remaining 1/4 cup butter over medium heat. Add the flour, stir to combine, and cook for 1 minute, do not let it brown. Add the half and half, white pepper and garlic powder and onion powder. Coo, stirring constantly until the mixture just begins to thicken. 5-6 minutes. Add the white cheddar and stir until melted, then add the Parmesan and continue stirring until it melts into thick sauce.
Layer a third of the potatoes in the baking dish and top with a third of the cheese sauce. Add second layer, using half the remaining potatoes and top with half the remaining cheese sauce. Repeat to create a third layer, spreading the remaining sauce over the top. Loosely cover with foil and bake 40 minutes.
Remove from oven. Combine all ingredients for the topping in a small bowl and and sprinkle over the casserole. Return to oven and bake uncovered until golden brown on top and bubbling. 20 minutes more. Remove from over and let rest 10 minutes before serving.
_______________________________________________________________________
Get/Print the recipe ▶️: gregkantner.com/blog
_______________________________________________________________________
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Welcome to Greg's Kitchen / Greg Kantner
Dolly's Cookbook: amzn.to/3Vstt8b
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
Learn how to make the creamiest, most indulgent au gratin potatoes with Dolly's easy-to-follow recipe from her newest cookbook with her sister. In this video, we'll show you how to create a rich and flavorful potato dish that's perfect for special occasions or everyday meals. With a combination of thinly sliced potatoes, caramelized onions, and a blend of cheeses, these au gratin potatoes are sure to become a family favorite. Get ready to elevate your potato game and impress your friends and family with this decadent side dish!
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Ingredients:
1/4 cup butter + 1T, melted
2 pounds medium to large red-skinned potatoes
1 T olive oil
1 t chopped fresh parsley
1 t salt
1/4 cup AP flour
2 cups half and half
1 t ground white pepper
1/2 t garlic powder
1/2 t onion powder
1/2 c grated white cheddar cheese
1 cup grated Parmesan cheese
Topping:
1/4 c crushed Ritz crackers
1 T butter melted
1 teaspoon fresh parsley
Preheat oven to 350F, Grease an 8 inch square baking dish with 1 T melted butter
Wash and peel potatoes. Slice into 1/2 inch thick rounds and to medium pot, fill with water and cover.
Stir the olive oil, parsley, and salt. Bring to a boil, then lower the heat to medium and cook for 12 minutes. Drain in colander.
In a medium saucepan, melt the remaining 1/4 cup butter over medium heat. Add the flour, stir to combine, and cook for 1 minute, do not let it brown. Add the half and half, white pepper and garlic powder and onion powder. Coo, stirring constantly until the mixture just begins to thicken. 5-6 minutes. Add the white cheddar and stir until melted, then add the Parmesan and continue stirring until it melts into thick sauce.
Layer a third of the potatoes in the baking dish and top with a third of the cheese sauce. Add second layer, using half the remaining potatoes and top with half the remaining cheese sauce. Repeat to create a third layer, spreading the remaining sauce over the top. Loosely cover with foil and bake 40 minutes.
Remove from oven. Combine all ingredients for the topping in a small bowl and and sprinkle over the casserole. Return to oven and bake uncovered until golden brown on top and bubbling. 20 minutes more. Remove from over and let rest 10 minutes before serving.
_______________________________________________________________________
Get/Print the recipe ▶️: gregkantner.com/blog
_______________________________________________________________________
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
