Cheesy Potato Gratin
Parmesan and blue cheese contributes a sophisticated flavor twist to the classic dish, potatoes au gratin. This side dish makes a wonderful pairing with roast beef.
2 pounds russet or Yukon gold potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup snipped fresh chives, minced green onions, or dried chives
1 1/2 cup (6 ounces) blue cheese, crumbled
1 cup (4 ounces) freshly grated Parmesan cheese
1 cup milk
1 clove garlic, minced
- Preheat oven to 350ºF (175ºC). Grease 2-quart rectangular or oval baking dish about 14x8x2 inches.
- Overlap one-third of potato slices in one layer in baking dish. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times.
- Combine milk and garlic; pour over potato layers.
- Bake 1 to 1 1/4 hours or until potatoes are tender and golden brown and liquid is absorbed.
Makes 8 servings.
Recipe provided courtesy of the American Dairy Association.