Tuesday, April 3, 2012

Layered Au Gratin Potatoes (a.k.a Scalloped Potatoes)

This might just be one of my favorite potato dishes! I absolutely love the flavor and texture that the cream and chicken broth add, and the thin slices of potato make this dish perfectly unique and a little more gourmet than your typical frozen-hashbrown-potato-recipe. It's definitely my go-to potato recipe.

Au Gratin Potatoes (a.k.a Scalloped Potatoes)

-Adapted from Mel's Kitchen Cafe-

*Note: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this by hand, since the potatoes need to be sliced 1/8-inch thick. A mandolin is the perfect tool for this, however, a slicing disk on a food processor/shredder works great as well.
*Serves 6


1 1/4 cups shredded sharp cheddar cheese (I ALWAYS use Tillamook-- The quality really makes a surprising difference in the flavor!)
1 1/4 cups shredded Monterey jack cheese (NOT pepper jack)
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3-4 pounds russet potatoes, peeled and sliced 1/8-inch thick
Kosher salt and pepper
1/4 c. butter, melted
3/4 cup heavy cream
1/2 cup low-sodium chicken broth


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 1 1/2 cups of the cheese mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 3.4 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Melt the butter in a large measuring cup and add the cream and the broth. Pour the liquid 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 before serving.
Posted by Picasa
Pin It!
Print Friendly and PDF

1 comment:

  1. Do i have to use chicken broth or can i make it without it?