White Cheddar and Parmesan Potato Gratin |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
A long time family favorite! To save time saute the onions and garlic well in advance or even a day ahead and refrigerate. A word of advice...oven to table only with this dish, the cheese and cream will break down and become oily if you reheat it. Ingredients:
1 -2 onion, chopped |
1 -2 tablespoon fresh minced garlic |
1/4 teaspoon dried rosemary (can use more) |
2 1/2 cups whipping cream (unwhipped) |
salt and pepper |
1/2 cup grated parmesan cheese |
2 1/2 cups white cheddar cheese, shredded |
4 lbs russet potatoes, sliced into about 1/4-inch rounds |
Directions:
1. Set oven to 375 degrees.
2. Butter a 13 x 9-inch glass baking dish.
3. Saute the onions and garlic in some oil or butter until soft (about 5-6 minutes) set aside.
4. In a small bowl, whisk together the rosemary and whipping cream.
5. Place HALF of the potatoes in the dish, overlapping slightly.
6. Sprinkle with salt and pepper, then about 1-1/4 cups white cheddar cheese, then all of the onion/garlic mixture, then 1/4 cup the Parmesan cheese.
7. Top with remaining potatoes then more salt and pepper.
8. Pour the cream over the potatoes and top remaining 1/4 cup Parmesan cheese, then top with remaining cheddar.
9. Cover loosley with foil and bake about 1 hour.
10. Uncover and bake about 30-40 minutes or until the potatoes are fork-tender.
11. Let sit for about 10 minutes before serving.
|
|