Wednesday, November 30, 2016

Parmesan Crusted Potatoes Gratin

Parmesan Crusted Potatoes Gratin
(10 servings)


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


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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