Cheesy Au Gratin Potatoes
User Reviews
4.6
Cheesy Au Gratin Potatoes
Description
This gratin begins by coating shredded cheeses with cornstarch to prevent clumping. Thin slices of peeled russet potatoes (about 1/8 inch thick) are arranged in a baking dish in overlapping layers. Half of the cheese mixture and seasoning are sprinkled between layers, with the remaining cheese and seasoning layered on top. A mixture of heavy cream and low-sodium chicken broth is poured over the potatoes, providing moisture and richness as it bakes.
The dish is baked at 350°F until the potatoes are tender and the top is golden brown, typically 75 to 85 minutes. The cornstarch in the cheese helps create a smooth cheese sauce, while the layered potatoes absorb the creamy mixture for a tender texture. The combination of cheddar, Monterey Jack, and Parmesan cheeses offers a balance of sharpness, creaminess, and nutty flavor.
Serving after a 10-minute rest allows the gratin to set slightly for easier portioning. Uniformly thin potato slices are crucial for even cooking and texture, making a mandoline or slicing disk helpful. This dish makes a hearty side suitable for many meals.
Ingredients
- 1 ¼ cups cheddar cheese shredded sharp
- 1 ¼ cups Monterey jack cheese shredded
- ½ cup Parmesan Cheese grated
- 2 teaspoons cornstarch
- 3 pounds russet potato peeled and sliced 1/8-inch thick
- salt
- black pepper
- ¾ cup heavy cream
- ½ cup chicken broth low-sodium
Instructions
- 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, 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.
- 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.
Notes
- Uniform potato slices about 1/8-inch thick ensure even cooking; use a mandoline or food processor slicing disk for best results.
- The cheese is coated with cornstarch to prevent clumping and create a smooth sauce.
- Let the gratin rest 10 minutes before serving to set the layers for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 506kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 94mg | 31% |
| Sodium | 428mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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