Au gratin potatoes

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 3 votes

Comments:
Serves:
6

Ingredients

Add to Grocery List

  • 5 oz
    sharp cheddar cheese, shredded, 1 1/4 cups
  • 5 oz
    monterey jack cheese, shredded, 1 1/4 cups
  • 1 oz
    parmesan cheese, grated, 1/2 cup
  • 2 tsp
    cornstarch
  • 3 lb
    russet potatoes, about six, peeled and sliced 1/8 inch thick
  • ·
    salt and pepper
  • 3/4 c
    heavy cream
  • 1/2 c
    low sodium chicken broth

How to Make Au gratin potatoes

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Au gratin potatoes

Course/Dish: Potatoes




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