You are here: Home » Recipes » Potato Gratin with Aged Cheddar Potato Gratin with Aged Cheddar Recipe by Wisconsin Milk Marketing Board Yield 6 servings This potato gratin dish is brought to life with aged cheddar cheese. PrintEmail Ingredients 1 -- garlic clove, halved -- Vegetable cooking spray1 cup onions, diced6 medium baking potatoes, peeled and cut into 1/8-inch slices1 teaspoon salt, divided1 teaspoon pepper, freshly ground and divided3 tablespoons butter, cut into small pieces2 cups (8-ounces) Aged Wisconsin Cheddar cheese, shredded and divided1 cup chicken broth, divided2 tablespoons four1 cup whole milk Instructions 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.