Cheddar Potato Gratin

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
410mg
410%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.