My mom made these for our Father's Day dinner last Sunday. Grandpa Ike has a subscription to America's Test Kitchen Magazine and these are their tips:
*Use russet potatoes so that you have the right amount of starch for a firm casserole.
*Slice the potatoes thin so that it doesn't take too long to cook. They suggest a mandolin slicer.
*Use cream instead of milk so your sauce doesn't curdle and then thin it with chicken broth so that your sauce isn't too rich.
*A mix of Cheddar, Monterey Jack, and Parmesan cheeses made the sauce taste cheesy and authentic without it getting too greasy. The corn starch makes it so it doesn't clump.
Au Gratin Potatoes
Ingredients:
5 oz. sharp cheddar cheese, shredded, about 1 1/4 cups
5 oz. Monterey jack cheese, shredded, about 1 1/4 cups
1 oz. Parmesan cheese, grated, about 1/2 cup
2 t. cornstarch
3 pounds russet potatoes, about 6, peeled and sliced 1/8 inch thick (a mandolin works great for this)
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth
Directions:
Adjust oven rack to middle position and heat oven to 350. Toss the cheeses and cornstarch in large bowl until evenly coated. Shingle half of the potatoes in large gratin dish (2-3 quart), sprinkle evenly with 1 cup of the cheese mixture, 3/4 t. salt, and 1/4 t. pepper. Top with remaining potatoes, 3/4 t. more salt and 1/4 t. more pepper. Mix the cream and broth in large measuring cup and pour over the potatoes. Top with the remaining 2 cups cheese mixture. Bake until golden brown and a fork inserted into center meets little resistance, 70 to 90 minutes. I personally like mine a little runny so cook just until potatoes are done.
Let cool for 10 minutes and serve. Serves 6
*Use russet potatoes so that you have the right amount of starch for a firm casserole.
*Slice the potatoes thin so that it doesn't take too long to cook. They suggest a mandolin slicer.
*Use cream instead of milk so your sauce doesn't curdle and then thin it with chicken broth so that your sauce isn't too rich.
*A mix of Cheddar, Monterey Jack, and Parmesan cheeses made the sauce taste cheesy and authentic without it getting too greasy. The corn starch makes it so it doesn't clump.
Au Gratin Potatoes
Ingredients:
5 oz. sharp cheddar cheese, shredded, about 1 1/4 cups 5 oz. Monterey jack cheese, shredded, about 1 1/4 cups
1 oz. Parmesan cheese, grated, about 1/2 cup
2 t. cornstarch
3 pounds russet potatoes, about 6, peeled and sliced 1/8 inch thick (a mandolin works great for this)
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth
Directions:
Adjust oven rack to middle position and heat oven to 350. Toss the cheeses and cornstarch in large bowl until evenly coated. Shingle half of the potatoes in large gratin dish (2-3 quart), sprinkle evenly with 1 cup of the cheese mixture, 3/4 t. salt, and 1/4 t. pepper. Top with remaining potatoes, 3/4 t. more salt and 1/4 t. more pepper. Mix the cream and broth in large measuring cup and pour over the potatoes. Top with the remaining 2 cups cheese mixture. Bake until golden brown and a fork inserted into center meets little resistance, 70 to 90 minutes. I personally like mine a little runny so cook just until potatoes are done.
Let cool for 10 minutes and serve. Serves 6
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