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Crisp, Creamy Double-Potato Gratin
Crisp, Creamy Double-Potato Gratin

Crisp, Creamy Double-Potato Gratin

2 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1-1/2 lb Yukon Gold potatoes, thinly sliced
1-1/2 lb red potatoes, thinly sliced
1/2 cup all-purpose flour
1/4 cup grated Kraft Parmesan Cheese
1-1/4 tsp salt
1/4 tsp pepper
1/8 tsp allspice
1-1/2 cups shredded fontina cheese, divided
3 cups light cream
1 Tbsp chopped fresh parsley
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Let's Make It
1
Line 2 baking sheets with paper towels. Add enough salted water to large pot to just cover potatoes, bring to boil, immediately drain. Arrange in single layer on paper towels.
2
In small bowl, whisk flour, parmesan cheese, salt, pepper and allspice into light cream. Coat a shallow 2-1/2 quart baking dish with cooking spray. In baking dish, layer half of potatoes with 3/4 cup fontina cheese, pour light cream mix over cheese. Top with remaining potatoes, remaining light cream mix, sprinkle with remaining fontina cheese. Cover with foil. Refrigerate for 1 hr for flavors to settle.
3
Preheat oven to 350°F. Bake casserole, covered, until potatoes are tender, about 1 hr and 10 min. Uncover, bake until lightly browned, 25 min. Let stand 10 min. Sprinkle with parsley right before serving.
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