Hard to disappoint a family dinner with cheesy scalloped potatoes as a side to the main course!
Everyone gets excited at the smell of a cheesy dish baking in the oven. This casserole of scalloped potatoes has just the right firmness to the layers of potatoes, with creamy cheese throughout.
Tip: I find approximately 3.3 lbs (ie. 3 lbs, 5oz) of unpeeled potatoes produce just about the 3 lbs of peeled potatoes.
Ingredients
3 lbs peeled russet potatoes, sliced 1/4 in thick
1 1/4 cups shredded Sharp Cheddar cheese
1 1/4 cups shredded Monterrey Jack cheese
1/2 cup grated or shredded Parmesan cheese
2 tsp cornstarch
3/4 cup heavy cream
1/2 cup chicken broth
1 tsp salt, divided
1/2 tsp ground black pepper, divided
Directions
Preheat your oven to 350F.
In a large bowl, toss the three cheeses and cornstarch until well mixed.
In a large gratin dish (or 13x9 baking dish), shingle half the potatoes. Sprinkle half the cheese mixture over top, along with 1/2 tsp salt and 1/4 tsp pepper. Shingle the remaining potatoes on top and sprinkle them with the remaining 1/2 tsp salt and 1/4 tsp pepper, but do NOT apply the remaining cheese just yet.
In a large measuring cup or medium bowl, mix the heavy cream and broth. Gently pour the mixture evenly over the potatoes. Finally, top with the remaining cheese.
Bake in a middle rack until golden brown and a fork or small knife in the center slides easily, 75-85 minutes. Let the potatoes cool 10 minutes and serve.
Tags: #casserole #cheese #cream #potatoes
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