4 lb russet potatoes, peeled, sliced crosswise 1/4 inch thick
salt and pepper
4 Tblsp unsalted butter, softened
3 cups whole milk
Instructions
1. Preheat oven to 375 F. Butter a 9x13 inch baking dish and place
on a baking sheet lined with foil.
2. Combine three cheeses in a large bowl. Sprinkle flour over and
toss to coat. Arrange half of potatoes, overlapping, over bottom
of baking dish. Season with 3/4 tsp salt and 1/4 tsp pepper. Dot
with half of butter. Sprinkle half of cheese mixture on top. Cover
with remaining potatoes and dot with remaining butter. Season
with additional salt and pepper.
3. Bring milk to a boil over medium-high heat. Pour over
potatoes. Cover dish with foil and bake until potatoes are tender,
about 45 minutes. Remove foil, sprinkle remaining cheese mixture
on top and bake, uncovered, until potatoes are very tender and top
is golden brown and bubbling, about 45 minutes longer. Let stand
for 10 minutes before serving.
Originally Submitted
9/9/2012
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