Au gratin potatoes
1 photo of Au Gratin Potatoes
By
Lynnda Cloutier
@eatygourmet
2
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
Ingredients
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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
- Adjust 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.
- Shingle 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.
- Mix 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.
About Au gratin potatoes
Course/Dish: Potatoes
