Potatoes Au Gratin

Potatoes Au-Gratin with Swiss Cheese

I have a real weakness for anything potatoes.  Potatoes Au Gratin, baked with cheese  to a rich and creamy perfection, aah…  potatoes were never at their finest.   It’s rich creamy texture definitely classifies it as a comfort food!  This recipe is made with lots of russet potatoes and a light cheese sauce.  I pre-boil my potatoes for a creamier texture  (it also cuts down on the baking time).  To keep down the fat,  I use 2% milk instead of cream.   The incredible flavor of cheese is reached by combining the mild flavor of mozzarella with the distinct flavors of swiss and sharp cheddar cheeses.

-Curt

 

6 medium potatoes, boiled and thinly sliced
2 cups grated swiss, mozzarella and cheddar cheese
1 teaspoon onion powder
Salt & pepper to taste
2 cups 2% milk
3 tablespoons lite-sour cream (optional)
2 slices of whole wheat bread made into crumbs (optional)

 

BOIL: Boil potatoes and allow to cool.
PREPARE: Slice potatoes into thin rounds and place in large mixing bowl.   Mix in onion powder, salt and pepper and 1 cup of grated cheeses.  Place ingredients in a 8” casserole dish and pour milk over casserole.  Top with rest of cheese.
BAKE: Bake for 1/2 hour at 350 degrees. Top with whole wheat bread crumbs!  (about two slices, toasted and blended up into fine crumbs!)

Note: For a added dimension try adding some finely chopped broccoli.  You will need to saute the chopped broccoli in a little water until just tender and then mix in with the boiled and sliced potatoes and the cheeses etc.  The addition of broccoli creates an entirely different dish!

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