Parmesan Crusted Potatoes Gratin
(10 servings)
Ingredients:
4 lb. Russet Potatoes, peeled and sliced ¼ inch thick
1 tsp. Kosher Salt
6 tbsp. Unsalted Butter
6 tbsp. All-Purpose Flour
1½ cups Milk
1 cup Heavy Whipping Cream
2½ cups Mild Cheddar Cheese, shredded
1 cup Asiago Cheese, shredded
1 tsp. Kosher Salt
½ tsp. Black Pepper
1 medium Sweet Onion, sliced into rings
¾ cup Green Onions, sliced
1/3 cup Parmesan Cheese, shaved
8 Ritz Crackers, crushed
2 tbsp. Fresh Parsley, chopped
Directions:
Place sliced potatoes into a large pot, cover with water by 1-2 inches, add tsp. salt and bring to a boil over high heat. Reduce heat to medium-low and simmer until just getting soft, 15-20 minutes. Drain. In a medium saucepan over medium heat, melt butter and add flour whisking continuously for 2 minutes. Slowly pour milk and cream into saucepan while whisking and cook for 3 minutes. Now add cheddar and asiago cheeses and melt thoroughly as you continue to whisk. Add salt and pepper and whisk until mixed and mixture is smooth and creamy. Butter a 9x13 baking dish and layer half the potatoes in it. Top potatoes evenly with sliced onions and green onions. Then pour 1/3 of cheese mixture over this. Arrange remaining potato slices and pour remaining cheese mixture over them. Sprinkle parmesan cheese evenly over the cheese mixture followed by the Ritz crackers. Place in a pre-heated 400-degree oven for 30 minutes or until hot in center and beginning to brown on the edges. Remove and sprinkle with parsley before serving.
Note: This recipe can be made ahead. If so, pull from refrigerator 30 minutes before putting in oven. You will need to increase cooking time to 45 -50 minutes or until hot in center and beginning to brown on the edges.
Ideas for Future Efforts
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