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Cheesy au Gratin Potatoes

From

April​/May 2009

Cheesy au Gratin Potatoes

The choice of potato was critical for our Cheesy au Gratin Potatoes. We settled on starchy russets cut to an even, near-translucent thinness with an inexpensive mandoline slicer. If you don’t have a mandoline, the slicing disk on a food processor would also work. We tripled the amount of cheese traditionally used to intensify flavor. Looking for better melting, we used a mixture of Monterey Jack, cheddar, and Parmesan. For extra insurance, we tossed the shredded cheeses with a bit of cornstarch to prevent clumps when melting. Many recipes called for both milk and cream, but the proteins in the milk caused the gratin to curdle in the oven. We decided to make our Cheesy au Gratin Potatoes with heavy cream, cutting the cream with some chicken broth.

Serves 6 to 8

You do not need to grease the baking dish. You will need a 2- to 3-quart gratin dish.

Ingredients

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