Four Cheese Potato Gratin

By Susan52

Ingredients

• 1 pound peeled potatoes, sliced thin (about 1/4″ thick)
• 1 tablespoon unsalted butter
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 ounce fontina cheese
• 1 ounce sharp chedar cheese
• 1 ounce gruyere cheese
• 1/2 ounce cream cheese
• 1/4 teaspoon ground red pepper (optional)
• Salt and pepper
• 1/4 cup panko bread crumbs
• 1/4 cup parmesan cheese

Details

Servings 4
Preparation time 25mins
Adapted from evilshenanigans.com

Preparation

Step 1

Heat your oven to 350F and spray a medium size casserole dish with non-stick spray. (Alternately you can spray four individual casserole dishes, about 1 cup volume, with non-stick spray.) Place your baking dish on a sheet pan lined with parchment.

In a pot filled with salted water, boil the potatoes for five minutes. Drain and reserve.

In a sauce pan over medium heat melt the butter. Add the onion and cook until it begins to soften, about three minutes. Add the garlic and cook for thirty seconds. Add the flour and mix until the flour is moistened by the butter. This mixture will be dry.

Whisk in the milk and cook until the mixture begins to thicken, but has not come to a boil. Turn off the heat and add the cheeses. Mix until they are melted. Add the red pepper and season to taste with salt and pepper.

In the prepared casserole dish first layer 1/3 of the potatoes, then 1/3 of the sauce. Repeat two more times then top with the panko and parmesan.

Bake for 25 to 30 minutes, or until it is bubbling and the top is golden brown.

Allow to cool for ten minutes before serving.