Potato Gratin with Wisconsin Sharp Cheddar and Blue Cheese
- 1 garlic clove, halved
- 1 cup chopped onions
- 6 medium-size baking potatoes, peeled and cut into ⅛-inch slices (about 2½ pounds)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¾ cup (3 ounces) shredded extra-sharp Cheddar cheese
- ¼ cup (about 2 ounces) crumbled blue cheese
- 1¾ cup low-sodium chicken stock
- 1 cup evaporated skim milk
Instructions:
This is a good basic recipe that you can adapt to your "clean out the fridge" party.
- Preheat the oven to 425°F.
- Rub a shallow 3-quart baking dish with the cut sides of the garlic halves; discard the garlic. Coat the dish with cooking spray. Set aside.
- Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add the onions and sauté for 5 minutes or until tender; set aside.
- Arrange one-third of the potato slices in the prepared baking dish, and sprinkle with half of the salt and half of the pepper. Top with half of the sautéed onions and half of the cheeses. Repeat the layers, ending with the remaining potato slices. Set aside.
- Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture. Bake for 50 minutes or until tender. Let stand 5 minutes before serving.