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

INGREDIENTS:

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

DIRECTIONS:

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.
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