Another Easter Dinner REC

P

phantomgirl24

New member
I had a big rave review on a potatoes au gratin recipe I made for
Easter dinner. I fiddled with 2 recipes that I sort of like to create
one that I *really* like. The asiago cheese really added some muscle
to an otherwise pedestrian dish and who'd have thought mozz and parm
would do so well with the other three? And one of my family members is
a real Mikey: she hates everything. Had seconds :)

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Five Cheese Potatoes Gratin with Mustard

vegetables

1 1/2 tablespoons Butter; softened
1/2 clove garlic
1/3 cup mozzarella cheese; shredded
1/3 cup asiago cheese; shredded
1/3 cup raclette cheese; shredded
1/4 cup flour
1 cup cheddar cheese; shredded; divided
2 teaspoons Salt
1 teaspoon pepper
2 pounds russet potatoes; peeled, sliced 1/8 in. th
2 cups chicken broth
1 cup whipping cream
6 tablespoons dijon mustard
1/2 cup parmesan cheese; shredded

Position rack in the upper third of the oven and preheat to 425?F.
Butter15"x10"x2" (4 qt.) glass baking dish.

Combine mozzarella, asiago, raclette and cheedar cheeses. Toss cheeses
to coast with flour, salt and pepper. Arrange 1/3 of potatoes over
bottom of prepared dish. Sprinkle with 1/3 cheese mixture. Repeat,
layering of potatoes and cheese mixture 2 more times.

Whisk chicken broth and whipping cream in medium bowl to blend. Pour
broth mixture over potatoes. Sprinkle parmesean cheese evenly over
all.

Bake 60 minutes, until potatoes are tender and top is golden brown.
Let stand 15 mins. before serving.

Notes: Tweaked Recipes from FN and Bon Appetit

Yield: 6 - 8 Servings

Preparation Time: 20 mi

Terry "Squeaks" Pulliam Burd

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Terry Pulliam Burd wrote:


Thank you!! I tried to up the cheese in my 'good ole' au Gratin, and
it was a flop. not rich enough, not cheesie enough. . more like
poached potatoes in milk. I might get around to the croissants
someday-- but I'm making this next week because yesterday's potatoes
left me wanting some good ones.


The asiago sold me-- I'd never heard of raclette before-- and I like
the idea of goo-ing things up with the mozz. I had my hand on the
parm yesterday and put it back. I thought it might be too much---
But I like the idea of it just on top.

-snip-

I don't see where it is divided below. Relic of one of the original
recipes?


I like! Chicken broth is one of those things that seems to boost
everything else's flavor.


This was the first time I got smart and put my gratin potatoes in a
larger, flatter vessel. Maximize the part that everyone likes best.
[too bad mine was so bland.]

Thanks,
Jim
 
On 4/25/2011 1:03 PM, Terry Pulliam Burd wrote:

Nice! I made this dish, but slightly different. No flour, used 3
cheeses, parm, swiss (couldn't find Gruyere) and peccorino romano. I
subbed the full amount of heavy cream with half cream and half low fat
milk and of course my sister said why not just whole milk? The main
difference for me this time was I used a mandolin to slice the potatoes
thin. Never tried that before. Perfect. But I actually cut my finger
even being careful.

Thanks for your take on it! The mustard add sounds good.
 
Cheryl wrote:


I like my food processor with a slicing blade. 4 pounds of potatoes
in about 2 minutes- no sweating or bleeding involved.

Jim
 
On 4/25/2011 8:43 PM, Jim Elbrecht wrote:

I don't even own a full sized FP! I will have to rearrange my
countertop stuff to get one. I have a lot of countertop appliances and
they don't get in the way, and I use them all. Besides, I don't have
storage space to put them in if not on the countertop. I should be able
to do something else with my canisters, and the knife block. Maybe a new
shelf. And I like the idea of the magnet knife holder.
 
"Jim Elbrecht" wrote in message
news:[email protected]...


That's about the only thing I use my food processor for. Slicing potatoes
(for au gratin or scalloped, or yellow squash for squash casserole).

I'm reminded of a guy I worked with who came to work one day wearing a
rather large bandage on his hand. Seems his wife had taken him to a
Williams Sonoma outlet store and he decided to try out the mandoline... he
managed to cut most of the top of one knuckle off. No thanks on the
mandoline!

Jill
 
On Mon, 25 Apr 2011 13:33:41 -0400, Jim Elbrecht
arranged random neurons and said:


Yup - missed that. Thanks.

Terry "Squeaks" Pulliam Burd

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On Tue, 26 Apr 2011 03:48:08 -0400, "jmcquown"
arranged random neurons and said:



I love my mandolines and that's what I used to slice the potatoes for
the dish. You just have to be wary and stop slicing with your hands
once you get within an inch or so of the blade, then switch to the
"pusher." It's really easy to use, a snap to clean up, and I can
whomp out 3 lbs. of potatoes in minutes. You just have to be careful!

I actually have two mandolines: a big Matfer and a hand held OXO. I
use the smaller one more frequently and, although you still have to
mind what you're doing, it's a little less intimidating to work with.
Carrots, cucumber, anything that needs nice, thin, even slices go
through one of my mandolines.

Terry "Squeaks" Pulliam Burd

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