Potato Gratin with Aged Cheddar
- Yield 6 servings
This potato gratin dish is brought to life with aged cheddar cheese.
- 1 -- garlic clove, halved
- -- Vegetable cooking spray
- 1 cup onions, diced
- 6 medium baking potatoes, peeled and cut into 1/8-inch slices
- 1 teaspoon salt, divided
- 1 teaspoon pepper, freshly ground and divided
- 3 tablespoons butter, cut into small pieces
- 2 cups (8-ounces) Aged Wisconsin Cheddar cheese, shredded and divided
- 1 cup chicken broth, divided
- 2 tablespoons four
- 1 cup whole milk
- Preheat oven to 425F.
- Rub shallow 3-quart baking dish with cut slices of garlic halves; discard garlic. Coat dish with cooking spray.
- Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onions and sauté 5 minutes; set aside.
- 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.
- Divide cheese in fourths and sprinkle one-fourth over onions; repeat layers, ending with remaining potato slices.
- 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.
- Bake uncovered 50 minutes. Sprinkle with remaining cheese; bake 10 minutes more or until tender. Let stand 5 minutes before serving.