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Potato Gratin with Aged Cheddar

Potato Gratin with Aged CheddarYour family and guests will love this delicious version of potatoes au gratin seasoned with garlic, onions and aged cheddar cheese.

Recipe Ingredients:

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

Cooking Directions:

  1. Rub shallow 3-quart baking dish with cut slices of garlic halves; discard garlic. Coat dish with cooking spray.
  2. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onions and sauté 5 minutes; set aside.
  3. Arrange one-third of potato slices in prepared dish; sprinkle with1/3 teaspoon salt and 1/3 teaspoon ground black pepper; top with half of sautéed onions. Dot with 1 tablespoon butter pieces.
  4. Divide cheese in fourths and sprinkle one-fourth over onions; repeat layers, ending with remaining potato slices.
  5. 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.
  6. Sprinkle with one-fourth of cheese.
  7. Bake uncovered at 425°F (220°C) for 50 minutes.
  8. Sprinkle with remaining cheese; bake 10 minutes more or until tender.
  9. Let stand 5 minutes before serving.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.