Cheesy
Au Gratin Potatoes
Ingredients:
1¼ cups
shredded sharp cheddar cheese
1¼ cups
shredded Monterey jack cheese
½ cup grated
Parmesan cheese
2 teaspoons
cornstarch
3 pounds
russet potatoes, peeled and sliced ⅛-inch thick
Salt and
pepper
¾ cup heavy
cream
½ cup
low-sodium chicken broth
Preparation:
Preheat the
oven to 350 degrees and adjust an oven rack to the middle position.
In a large
bowl, toss the cheeses and cornstarch together until evenly coated.
In a large
gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes.
Sprinkle the
potatoes evenly with 1½ cups of the cheese mixture, ½ teaspoon salt, and ¼
teaspoon
pepper.
Top with the
remaining potatoes, shingling them neatly and evenly.
Sprinkle
another ½ teaspoon salt and ¼ teaspoon pepper evenly over the top.
Combine the
cream and the broth in a large measuring cup and pour the mixture over the
potatoes.
Top with the
remaining cheese mixture and bake until golden brown and a fork inserted into
the
center slides in easily with little resistance, 75 to 85 minutes.
Let the
potatoes cool for 10 minutes.
Serve 4.
Adapted from melskitchencafe.
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