As I mentioned yesterday, I prepared a little Easter dinner for Ethan and I. We all know that a big meal isn’t complete without an absolutely decadent, carb-a-licious dish, in this case, potatoes au gratin. I was a little confused in the difference between potatoes au gratin and scalloped potatoes. The difference, as far as I can tell, is that potatoes au gratin is made with more cheese and scalloped potatoes are made with more milk/cream.
These potatoes were so creamy, cheesy, and delicious. I wouldn’t change a thing. It doesn’t hurt that you use chicken broth to add some liquid instead of just cream, just in case you were counting calories, it makes it a little less sinful.
- 1¼ cup of Sharp Cheddar Cheese, shredded
- 1¼ cup of Monterey Jack Cheese, shredded
- ½ cup of Parmesan Cheese, shredded
- 2 teaspoons of Cornstarch
- 3 lbs. of Russet Potatoes, about 6 medium, peeled and sliced ⅛ inch thick
- 1½ teaspoons of Salt
- ½ teaspoon of Pepper
- ¾ cup of Heavy Cream
- ½ cup of Chicken Broth, low-sodium
- First, preheat your oven to 350 degrees.
- Place the cheese in a medium bowl, toss with the cornstarch until evenly coated; set aside.
- Now, evenly layer half of the potatoes in an ungreased 2-3 quart dish, top with 1 cup of the cheese mixture. Sprinkle with ¾ teaspoon of salt and ¼ teaspoon of pepper. Layer the other half of the potatoes and top with the remaining ¾ teaspoon of salt and ¼ teaspoon of pepper.
- Next, in a medium bowl whisk together the cream and broth together. Pour over the potatoes and sprinkle the remaining cheese on top.
- Bake for 60-80 minutes until the potatoes are fork tender.
Happy Cooking, The Barbee Housewife