Products used in this recipe
Creamy au Gratin Potatoes
Yield: Two 9 1/2-inch Gratin Servings (35 oz. each )
Yield: Two 9 1/2-inch Gratin Servings (35 oz. each )
Layer upon layer of sliced hash brown potatoes, a decadent house-made garlic cream sauce, and two kinds of cheese—all baked to bubbly, cheesy, golden perfection.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Freezerfrige® Potatoes: Sliced Hash Browns 1/8" | 5 lbs. | 1 bag |
| Heavy cream | 32 fl. oz. | 4 cups |
| Shallots, thinly sliced | 7 1/2 oz. | 3 each |
| Garlic, minced | 2 oz. | 3 Tbsp. |
| Fontina cheese, shredded | 12 oz. | 1 1/2 cups |
| Parmesan cheese, shredded | 8 oz. | 1 cup |
Preparation Instructions:
- Step 1
- If frozen, thaw potatoes.
- Step 2
- Preheat oven to 350˚F.
- Step 3
- Combine heavy cream, shallots and garlic in medium pan. Season with salt and pepper. Bring to a low simmer. Combine fontina and Parmesan cheeses in medium bowl, set aside.
- Step 4
- Coat two 9 1/2-inch springform pans with cooking spray. Each pan will use approximately 2 1/2 lbs. of sliced hashbrowns. For each pan, layer 1/4 of the potatoes, top with 2 oz. of cheese blend and 4 fl. oz. of cream mixture. Repeat four times finishing with cheese and cream mixture. Repeat process for second pan.
- Step 5
- Place springform pans onto a parchment-lined full sheet pan and bake for approximately 45 minutes or until cooked through and golden brown on top. Allow to cool slightly and slice into desired portions.
