Cheddar Potato Gratin
Enjoy this rich cheesy potato casserole — perfect to serve a crowd.
1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 pounds fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 ounce)
1/2 cup shredded Parmesan cheese
Preheat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
Bake for 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.
Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes
Amount per serving: Calories 340 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 14 g, Trans Fat 1 g), Cholesterol 70 mg; Sodium 410 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g, Sugars 4 g), Protein 8 g; Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 4 Fat; Carbohydrate Choices: 1 1/2