Make Ahead

Sherried Potatoes Au Gratin

by:
November  3, 2011
4.5
4 Ratings
  • Serves 12
Author Notes

I'm posting this recipe in response to a recent Hotline discussion of favorite Thanksgiving sides. This is the dish I looked forward to every holiday as a child and continue to make now that I'm the chef in the kitchen. Honestly, I could eat it every day if it wasn't so decadent. You can easily adapt this recipe to a variety of cheeses, but since it's a holiday memory for me, I stick with the original cheddar. —Blissful Baker

What You'll Need
Ingredients
  • 10 cups Potatoes (approximately 6 large russets)
  • 4 tablespoons Butter
  • 4 tablespoons Flour
  • 2 cups Milk (either whole or 2%)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cups Grated Sharp Cheddar Cheese (for sauce)
  • 1/2 cup Sherry
  • 2/3 cup Grated Sharp Cheddar Cheese (for topping)
  • dash Paprika for topping
Directions
  1. Preheat oven to 350
  2. Peel potatoes & chop into cubes. Boil for 10 minutes.
  3. In separate saucepan, melt butter. Once melted, add flour & whisk until it forms a paste. Then add milk, salt & pepper; whisk until smooth. Cook over medium heat until sauce thickens, whisking as needed. Once the sauce is thick, add 2 cups grated cheese and stir with spoon until melted. Remove from heat & stir in sherry
  4. Drain potatoes & place in large oval casserole dish. Pour sauce over potatoes. Sprinkle 2/3 cup cheese over top. Sprinkle with paprika. Bake covered for 30 minutes.
  5. For Thanksgiving, you can prepare this dish the night before & wait to bake them until Thanksgiving Day. Just double the cooking time, since it's cold from the fridge.
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5 Reviews

Droplet
Droplet November 9, 2011
I loved the idea for this. Thank you for posting it. I am afraid the milk is missing from the ingredient list. It doesn't hurt the recipe as it can be easily approximated but thought I'd give you the heads up.
 
Blissful B.
Blissful B. December 13, 2011
Thanks for catching that mistake, Droplet! I just fixed the ingredient list to include the milk.
 
Bevi
Bevi November 3, 2011
This is great that you posted this recipe. It really sounds delicious. I love the idea of preparing the day before. Hopefully our screened in porch will be cool enough to handle an overflow of dishes that can't fit into the the fridge!
 
lorigoldsby
lorigoldsby November 3, 2011
Too funny! I've not had this type of dish with Sherry in it, looking forward to trying it!
 
Blissful B.
Blissful B. November 3, 2011
Funny story: when I made this for my first Thanksgiving as an adult, I didn't have Paprika for the topping. Focused an appearance (unwisely) , I substituted Cayenne. Lets just say that results in a VERY different dish!