Double Cheese Potatoes Au Gratin

Submitted by ChrisM

"I created this the other night, because I wanted some potatoes au gratin. So I used the ingredients I had on hand. This is a great base recipe, I think I might add bacon next time, and just use bacon grease instead of butter. Or some other suggestions would be; ham, mushrooms, onions, peppers etc. I hope you enjoy it, if anyone make any additions or changes tell me in your review."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 -5 russet potatoes, peeled
• 1⁄4 - 1⁄2 cup swiss cheese
• 1⁄4 cup parmesan cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• salt and pepper

directions

1. Melt butter over medium heat in a saucepan, incorporate the flour with a whisk. Cook for 2-3 minutes.
2. Whisk the milk in slowly, stirring briskly, cook till starts to thicken.
3. Slice the potatoes about an 1/8 inch thick with food processor or mandoline.
4. Pour a little sauce in a casserole dish, spread it all over.
5. Make a layer with the potatoes, then sprinkle on the Swiss cheese. Continue to make layers with potatoes sauce, cheese, salt and pepper, alternating between Swiss and Parmesan, end with parmesan cheese.
6. When done press down some sauce should come up.
7. Cover with with foil and cook for 40-60 minutes.
8. When it is done a knife should insert easily.
9. When it is done take off the foil and turn on the broiler, and broil till the gratin is browned.
10. Rest for 10-20 minutes. Resist the urge to dig in or it will not be set.

Reviews

[Brenda.]

These were good. I sliced the potatoes very thin and baked at 400 degrees F. After 1 hour they were still not quite done so I baked them an additional 20 minutes uncovered and they browned nicely without broiling. I really liked the Swiss cheese flavor combined with the Parmesan. Made for PAC Spring 2011.