Cheddar Potato Gratin

 

1/2

cup butter or margarine

2

cloves garlic, finely chopped

1/3

cup Gold Medal® all-purpose flour

2

cups half-and-half

1

cup whipping cream

1

teaspoon salt

1/4

teaspoon white pepper

1/4

teaspoon ground nutmeg

3

lb Betty Crocker® fresh russet potatoes, peeled (about 4 large)

1/4

cup thinly sliced green onions (4 medium)

1

cup shredded Cheddar cheese (4 oz)

1/2

cup shredded Parmesan cheese

• 1 Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
• 2 In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
• 3 In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
• 4 Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.