CRISP 'N CREAMY DOUBLE-POTATO GRATIN

By bjnelson55

A rich, comforting potato casserole is doubly delicious with Parmesan and fontina cheeses.

Ingredients

• 1-1/2 lb. Yukon Gold potatoes, thinly sliced, 4 cups
• 1-1/2 lbs. red potatoes, thinly sliced, 4 cups
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1-1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground allspice
• 3 cups half-and-half
• 1-1/2 cups shredded fontina cheese, about 6 oz.
• 1 Tbsp. chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Line 2 baking sheets with paper towls. In pot, combine potatoes with enough salted water to cover. Bring to boil; immediately drain. Arrange in single layer on paper towel-lined baking sheets.

Whisk flour, Parmesan, salt, peper and allspice into half-and-half. In shallow 2-1/2 quart baking dish, layer half of potatoes with 3/4 cup fontina cheese; pour half of half-and-half mixture over cheese. Top with remaining potatoes, remaining half-and-half mixture and sprinkle with remaining fontina cheese. Cover with foil; if desired, refrigerate for up to 24 hours, or cook right away.

Remove baking dish from refrigerator 1-1/2 hours before baking. Preheat oven to 350 degrees F. Bake, covered, until potatoes are tender, 1 hour to 1 hour, 10 minutes. Uncover; bake until lightly browned, 25 minutes. Let stand 10 minutes before serving; sprinkle with parsley.