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Cheesy au Gratin Potatoes

Source of Recipe


From "The Loving Kitchen" by LeeAnn Rice



List of Ingredients



• 4 pounds Yukon Gold potatoes
  
• 3 Tbsp salt, plus extra for seasoning
  
• 6 Tbsp grated Parmesan cheese
  
• Black pepper
  
• 3 Tbsp butter, cut into small cubes
  
• 5 cups shredded Cheddar cheese (or use a combination of your favorite melting cheeses)
  
• 2 cups heavy cream
  
• 1 cup milk
  
• Paprika, optional
  






Instructions



1. Peel and thinly slice the potatoes. (A mandolin will make an easy task of this.) Place the sliced potatoes in a large pot and cover with water. Add 3 tablespoons of salt to the water. Bring to a boil, reduce the heat, and simmer for 15 minutes. Remove the pan from the heat and carefully drain the potatoes. Set the potatoes aside until cool enough to handle.
   
   
2. Preheat the oven to 350° F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray or rub with butter.
   
   
3. Layer a third of the potatoes in the bottom of the baking dish. Sprinkle with a third of the Parmesan cheese and some salt and pepper. Dot with 1 tablespoon of the butter. Sprinkle with 1 cup of the shredded Cheddar cheese. Repeat the layers two more times.
   
   
4. In a large measuring cup combine the cream and the milk. Slowly pour over the potatoes until you can just see the cream coming up the sides. You may not need all the liquid. Top with the remaining 2 cups Cheddar cheese and sprinkle with paprika. At this point, you can cover the casserole dish with foil and store in the refrigerator until ready to bake (up to two days).
   
   
5. When ready to bake, place the uncovered casserole on a jellyroll pan and bake for 45 minutes or until the cheese is melted, the casserole is bubbly, and the potatoes are fork-tender. (If you made ahead and stored in the refrigerator, leave on the counter for 45 minutes before baking.) Remove from the oven and let sit for 15 to 20 minutes to let the cheese set up and the sauce thicken.
   
   Makes 8 servings