au gratin potatoes
(3 ratings)
Use a mandolin or food processor fitted with a slicing blade to get the potatoes as thin as possible. It's the key to this delicious dish. You're going to need a 2 or 3 quart gratin dish, but don't grease it.Source unknown
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(3 ratings)
yield
6 serving(s)
Ingredients For au gratin potatoes
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5 ozsharp cheddar cheese, shredded, 1 1/4 cups
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5 ozmonterey jack cheese, shredded, 1 1/4 cups
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1 ozparmesan cheese, grated, 1/2 cup
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2 tspcornstarch
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3 lbrusset potatoes, about six, peeled and sliced 1/8 inch thick
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salt and pepper
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3/4 cheavy cream
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1/2 clow sodium chicken broth
How To Make au gratin potatoes
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1Adjust oven rack to middle position and heat oven to 350°. Toss cheddar, Monterey Jack, Parmesan and cornstarch in a large bowl until cheese is evenly coated.
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2Shingle half of potatoes in large gratin dish, sprinkle evenly with 1 cup cheese mixture, three quarter teaspoon salt, and 1/4 teaspoon pepper. Top with remaining potatoes, 3/4 teaspoon more salt and 1/4 teaspoon more pepper.
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3Mix cream and broth in a large measuring cup and pour over potatoes. Top with remaining cheese mixture. Bake until Golden Brown and fork inserted into center meets little resistance, 1 1/4 to 1 1/2 hours. Let cool for 10 minutes and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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