an au gratin star is born…

The life of a food blogger is not as glamorous as some might imagine, my poor Hubby rarely gets a repeat meal (even his favorites), sometimes a recipe has to be made several times before it is right, and sometimes we even celebrate a Holiday early so I can get all the recipes ready to post… but having these au gratin potatoes several times is well worth it.

This year we celebrated Easter a week early and had my brother, sis-in-law, their precious kids, sis-in-laws mom and my parents.  It was a great day filled with lots of great food, but the star of the dinner (besides the ham, carrots, green bean casserole & the desserts) were these amazing Gruyere AuGratin Potatoes.   They are so rich, creamy and cheesy they really were the perfect side and quickly became the favorite dish on the table…and so they should be.

[mpprecipe-recipe:48]

The beauty of this dish is that you can make it ahead of time.  I sliced the potatoes, in the food processor, and then mixed up the super rich creme mixture and layered everything in the casserole dish, covered it and stored it in the refrigerator overnight (which always makes it super nice for those busy Holidays).  It does take a little bit of time and effort to put this casserole together, so making it the day before made the actual day of the dinner a lot easier (& a lot less messy).

These potatoes are hands down our favorite au gratin potatoes and will be on many a Holiday table to come (& maybe a few dinner tables here and there).

 Make your Easter table (or any special dinner) something to truly remember with these AMAZING Gruyere AuGratin Potatoes!!

Make everyday Sparkle – MJ

PS…On a side note I know gruyere may seem a little extravagant but it is totally worth it…trust me this is something to splurge on!!