Shelly's Recipe

* Cajun Au Gratin Potatoes *

Category: Potatoes

4 pounds russet potatoes, peeled and sliced
1 clove garlic, minced
1 stalk celery, chopped
1 small onion, chopped
1/4 cup butter
1/4 cup flour
1 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey Jack cheese or Mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon each Nutmeg, White Pepper, Sea Salt and Creole or Cajun Seasoning
Additional shredded cheese to top casserole


Preheat oven to 350 degrees F. In a large bowl, combine cheeses and tossing lightly until evenly coated; set aside.

In a skillet, saute the celery, onion and garlin in the butter until tender. Stir in the flour and cook until flour mixture is slightly browned. Add cream and broth, stirring to mix well. Cook on medium heat for 10 minutes to form a thick white sauce. Stir constantly to prevent scorching or burning. Turn off the heat. Stir in seasonings and cheese.

In a large gratin dish, shingle one-third of potatoes then sprinkle evenly with 1 cup cheese mixture, salt, black pepper and granulated garlic. Repeat layering two more times. Set aside.

Top with shreded cheese mixture. Place potatoes on center rack of oven and bake until golden brown and fork inserted into center meets little resistance, 75-90 minutes. Remove from oven and let cool 10 minutes before serving.

Serves 6-8