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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 15 |
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This recipe comes from member Laurielee of the CL Bulletin Board. I have not made this yet but it sounds so good we've decided to put it on our Family Christmas Buffet menu in 2009. Her notes say: Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work. Ingredients:
4 lbs yukon gold potatoes, peeled and cut into 2-inch chunks |
1 cup fontina cheese, shredded and divided |
3/4 cup gruyere cheese, shredded and divided |
1 1/2 tablespoons butter |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup warm 1% low-fat milk (100 to 110 ) |
cooking spray |
Directions:
1. Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.
2. Preheat broiler.
3. Broil gratin 5 minutes or until cheese is brown and bubbly.
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