Cheesy Au Gratin Potatoes

These are the potatoes that we had with the prime rib.  When I made them the first time I think I sliced them thinner and I liked that better.  I once and a halfed the recipe for what we ate on Friday.  I put about once and a fourth in a 9x 13 the first time I made them and it took about 1 1/2 hrs to bake.  The one on Friday had set for a 30 minutes and I thought they were fine.  I like all the different cheeses!!

Cheesy Au Gratin Potatoes

YIELD: SERVES 6

Note: the key to this dish is the evenly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don’t have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I’ve used the slicing side of my box grater.

INGREDIENTS

• 1 1/4 cups shredded sharp cheddar cheese
• 1 1/4 cups shredded Monterey jack cheese
• 1/2 cup grated Parmesan cheese
• 2 teaspoons cornstarch
• 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
• Salt and pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth

DIRECTIONS

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

Recipe Source: adapted from Cook’s Country April/May 2009

These are the potatoes that we had with the prime rib.  When I made them the first time I think I sliced them thinner and I liked that better.  I once and a halfed the recipe for what we ate on Friday.  I put about once and a fourth in a 9x 13 the first time I made them and it took about 1 1/2 -1 3/4 hrs to bake.  The one on Friday had set for a 30 minutes and I thought they were fine.