Potato Gratin with Aged Cheddar

  • Yield: 6 servings


1-- garlic clove, halved
-- Vegetable cooking spray
1cup onions, diced
6medium baking potatoes, peeled and cut into 1/8-inch slices
1teaspoon salt, divided
1teaspoon pepper, freshly ground and divided
3tablespoons butter, cut into small pieces
2cups (8-ounces) Aged Wisconsin Cheddar cheese, shredded and divided
1cup chicken broth, divided
2tablespoons four
1cup whole milk



  1. Preheat oven to 425F.
  2. Rub shallow 3-quart baking dish with cut slices of garlic halves; discard garlic. Coat dish with cooking spray. 
  3. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onions and sauté 5 minutes; set aside.
  4. Arrange one-third of potato slices in prepared dish; sprinkle with1/3 teaspoon salt and 1/3 teaspoon pepper; top with half of sautéed onions. Dot with 1 tablespoon butter pieces.
  5. Divide cheese in fourths and sprinkle one-fourth over onions; repeat layers, ending with remaining potato slices. 
  6. Mix 1/4 cup chicken broth with 2 tablespoons flour in a small saucepan. Add remaining broth and milk to saucepan; bring to a boil over low heat; pour over potato mixture. Sprinkle with one-fourth of cheese.
  7. Bake uncovered 50 minutes. Sprinkle with remaining cheese; bake 10 minutes more or until tender. Let stand 5 minutes before serving.