Products used in this recipe
Creamy au Gratin Potatoes
Yield: Two 9 1/2-inch Gratin Servings (35 oz. each)
Yield: Two 9 1/2-inch Gratin Servings (35 oz. each)
Layer upon layer of thin-sliced potatoes, a decadent house-made garlic cream sauce, and two kinds of cheese—all baked to bubbly, cheesy, golden perfection.
Preparation Instructions:
Step 1
If frozen, thaw potatoes.
Step 2
Preheat oven to 350˚F.
Step 3
Combine heavy cream, shallots and garlic in medium pan. Season with salt and pepper. Bring to a low simmer. Combine fontina and Parmesan cheeses in medium bowl, set aside.
Step 4
Coat two 9 1/2-inch springform pans with cooking spray. Each pan will use approximately 2 1/2 lbs. of sliced potatoes. For each pan, layer 1/4 of the potatoes, top with 2 oz. of cheese blend and 4 fl. oz. of cream mixture. Repeat four times finishing with cheese and cream mixture. Repeat process for second pan.
Step 5
Place springform pans onto a parchment-lined full sheet pan and bake for approximately 45 minutes or until cooked through and golden brown on top. Allow to cool slightly and slice into desired portions.
