Shredded Potatoes Au Gratin
These Shredded Potatoes Au Gratin are known in our house simply as “Those Potatoes”. When trying to figure out a scrumptious side that goes with pretty much anything, “Those Potatoes” fit the bill! And here’s a bonus…since bagged shredded potatoes are the main ingredient, the prep is super simple.
One of my best friends shared a version of this recipe with me years ago. Since then, I have made this dish consistently all year round as a side for steak, grilled chicken, and seafood. Leftovers are delicious for lunch with a simple salad. Kids and adults alike just love them!
You can prepare this crowd pleaser ahead of time very quickly. The recipe calls for a cup and a half of shredded sharp cheddar cheese and I often throw a bit of pepper jack or parmesan in with the cheddar. As always, grate your own! I have a general kitchen rule that I do not double recipes, but Shredded Potatoes Au Gratin is an exception to that rule. You can easily double this recipe and it turns out great.
Simply layer the ingredients right in the casserole dish you plan to bake it in. Then pop it in the fridge until you are ready to bake it. Let it sit on the counter while the oven heats up. About 30 minutes later you will have bubbling, creamy, cheesy deliciousness in a pan! When serving, I love these potatoes with a generous sprinkle of cayenne pepper on top. YUM!
Shredded Potatoes Au Gratin
Ingredients
- 1 20 ounce pkg shredded potatoes I use Simply Potatoes
- 1 1/2 cups shredded sharp cheddar cheese freshly grated
- 2 cups heavy cream
- 2 green onions sliced
- 3/4 tsp seasoned salt or kosher salt divided
- freshly ground black pepper
- 1 Tbsp chopped fresh chives can used dried chives
Instructions
- In the bottom of a square baking dish sprayed with non stick cooking spray, sprinkle half of the shredded potatoes. I like to sort through the potatoes and discard any black or brown pieces.
- Sprinkle 1/2 teaspoon of the seasoned or kosher salt and a few grinds of black pepper. Then add the shredded cheese and the sliced green onions. Follow with the remaining shredded potatoes.
- Pour the heavy cream on top of the potato mixture and sprinkle with the remaining 1/4 teaspoon of salt, a bit more black pepper, and the chives.
- Cover and bake in a 375° oven for about 20 minutes. Uncover and bake until the top is lightly browned and the casserole is bubbling throughout, about another 15 minutes or so. Enjoy!