cheesy potato gratin

Name: Cheesy Potato Gratin
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) shreded sharp cheddar cheese; 3/4 cup(s) shredded swiss cheese; 1/2 cup(s) grated parmesan cheese; 3 tablespoon(s) all-purpose flour; 4 pound(s) russet ptatoes, peeled, sliced crosswise 1/4 inch thick; - salt and pepper to taste; 4 tablespoon(s) butter, unsalted and softened; 3 cup(s) whole milk

(1 RATING)

62 Pinches

donna clark

salt lake city, UT

Updated on Mar 3, 2012

I found this recipe in this months All You magazine. This is the recipe that was used, but I made some changes to it. I used low fat cheeses, and low fat milk. It turned out great, and I will use it again.

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prep time 15 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

3/4 cup shreded sharp cheddar cheese
3/4 cup shredded swiss cheese
1/2 cup grated parmesan cheese
3 tablespoons all-purpose flour
4 pounds russet ptatoes, peeled, sliced crosswise 1/4 inch thick
- salt and pepper to taste
4 tablespoons butter, unsalted and softened
3 cups whole milk

How To Make cheesy potato gratin

Step 1

Preheat oven to 375 , butter a 9x13" baking pan and place on a baking sheet lined with foil.

Step 2

Combine the three cheeses in a large bowl, sprinkle flour over the cheese and toss to coat. Arrange half of the potatoes, overlapping, on the bottom of the baking dish. Season with salt and pepper. Dot with half the butter. Sprinkle half of the cheese mixture on top. Cover with remaining potatoes and dot with remaining butter. Season with salt and pepper.
Step 3

Bring milk to a boil over medium-high heat. Pour over potatoes. Cover with foil that has been sprayed with nonstick spray. Bake for 45 minutes or until potatoes are tender. Remove foil and sprinkle with remaining cheese mixture on top and bake uncovered until potatoes are very tender, and top is golden brown. about 30 minutes longer. Let stand 10 minutes before serving.
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