Easter Recipes from Razzle Dazzle Recipes
 Potato and White Cheddar Gratin Recipe
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Potato and White Cheddar Gratin

3 quarts water
2 pounds yellow flesh potatoes, peeled -- cut 3/4" thick round
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 teaspoon salt
2 cups white cheddar, shredded
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon fresh ground black pepper

Preheat an oven to 400�F. The potatoes need to be parboiled before they are baked, but its important not to overcook them during this step. In a large pot, bring the water to boil.. Add the potatoes and cook until barely tender when pricked with the times of a fork, 3 to 4 minutes. Drain into a colander and then run cold water over the potatoes for a couple of minutes to halt the cooking.

In a small saucepan over medium heat, melt the butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds, Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, gradually add the remaining 3/4 cup milk. When the sauce has thickened , after about 5 minutes, stir in a 1 cup of the cheese until it melts and the sauce is smooth, about 1 minute. Remove from the heat and set aside.

Select a 1 1/2-quart baking dish, preferably round or oval, with 2 1/2 to 3 inch sides. Rub the dish first with the olive oil and then with garlic. Discard the garlic. Cover the bottom of the dish with potato slices, arranging them in a single layer and slightly overlapping them. Drizzle about 2 tablespoons of the sauce evenly over the layer.

 

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