White Cheddar And Parmesan Potato Gratin Recipes

PARMESAN POTATOES AU GRATIN

Steps:

• Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

WHITE CHEDDAR POTATO GRATIN

Steps:

• Preheat oven to 375 degrees.
• Butter 13 x 9 inch glass baking dish.
• Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
• Put half of the potatoes in the baking dish, overlapping slightly.
• Sprinkle with 3/4 cup cheese.
• Add a second layer of potatoes.
• Pour cream mixture over potatoes.
• Sprinkle with the rest of the cheese.
• Cover with foil and bake 1 hour.
• Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
• Cool 10 minutes before serving.

POTATO GRATIN WITH WHITE CHEDDAR CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

WHITE CHEDDAR AND PARMESAN POTATO GRATIN

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-inch glass baking dish.
• Saute the onions and garlic in some oil or butter until soft (about 5-6 minutes) set aside.
• In a small bowl, whisk together the rosemary and whipping cream.
• Place HALF of the potatoes in the dish, overlapping slightly.
• Sprinkle with salt and pepper, then about 1-1/4 cups white cheddar cheese, then all of the onion/garlic mixture, then 1/4 cup the Parmesan cheese.
• Top with remaining potatoes then more salt and pepper.
• Pour the cream over the potatoes and top remaining 1/4 cup Parmesan cheese, then top with remaining cheddar.
• Cover loosley with foil and bake about 1 hour.
• Uncover and bake about 30-40 minutes or until the potatoes are fork-tender.
• Let sit for about 10 minutes before serving.