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Cheddar Potato Gratin
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Indulge in a decadent, cheesy potato casserole, ideal for feeding a group.
Ingredients:
  • 1/2 cup butter or margarine
  • 2 cloves garlic, finely chopped
  • 1/3 cup Gold Medal™ 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 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
  • 1/4 cup thinly sliced green onions (4 medium)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup shredded Parmesan cheese
Instructions:
  • Preheat the oven to 350°F and generously coat a 3-quart glass baking dish with cooking spray.
  • Melt butter in a 2-quart saucepan over medium heat. Cook and stir garlic for 1 minute. Whisk in flour until smooth. Slowly pour in half-and-half and cream. Bring to a boil, then simmer on low for about 5 minutes until slightly thickened. Season with salt, pepper, and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In a large bowl, mix the potatoes with the creamy sauce. Layer half of the sauced potatoes in a baking dish, then generously top with green onions and half of the Cheddar and Parmesan cheeses. Repeat the layers until you've used all the potatoes and cheese.
  • Bake until potatoes are tender and top is golden brown, for 55 to 65 minutes. Rest for 5 to 10 minutes before serving. Refrigerate any leftovers after covering.

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