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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
Cheddar Sauce:
1/4 cup all-purpose flour
2 cups light cream
1 1/4 cups shredded cheddar cheese (a little more cheese won’t hurt!)
Salt and fresh ground black pepper, to taste
1/8 teaspoon cayenne pepper (optional)
Gratin:
2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices
6 garlic cloves, chopped (do not finely mince)
1 1/4 cups hot prepared cheese sauce
1/4 cup freshly grated Parmesan cheese
paprika
Preheat oven to 350 degrees F. Grease a 2-quart baking dish. Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.
Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended. Place over medium heat; cook until thick (about 8 minutes). Season with cayenne pepper, salt and black pepper if desired)
Arrange half of the cooked potatoes and garlic in baking dish. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake for about 25 minutes or until bubbly. Serves 6
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CHEDDAR GARLIC GRATIN POTATO BAKE
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Category: Au Gratin and Scalloped
Prep Time: Cook Time: Total Time:
Cheddar Sauce:
1/4 cup all-purpose flour
2 cups light cream
1 1/4 cups shredded cheddar cheese (a little more cheese won’t hurt!)
Salt and fresh ground black pepper, to taste
1/8 teaspoon cayenne pepper (optional)
Gratin:
2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices
6 garlic cloves, chopped (do not finely mince)
1 1/4 cups hot prepared cheese sauce
1/4 cup freshly grated Parmesan cheese
paprika
Preheat oven to 350 degrees F. Grease a 2-quart baking dish. Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.
Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended. Place over medium heat; cook until thick (about 8 minutes). Season with cayenne pepper, salt and black pepper if desired)
Arrange half of the cooked potatoes and garlic in baking dish. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake for about 25 minutes or until bubbly. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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