Posts Tagged ‘dubliner cheese’

Potatoes Au Gratin

Wednesday, February 25th, 2009

The final component to our Valentine’s day dinner? Potatoes Au Gratin. This is similar to our usual scalloped potatoes, but with a creamier texture. The Dubliner cheese added a slightly nutty flavor, as well. The nutmeg sounds strange, I know, but it actually works very well with the cream. There’s not much at all compared to the other ingredients but it adds to the flavor in a big way. If you don’t have fresh nutmeg to grate, I’d probably skip it though. Nutmeg from a can tastes like pumpkin pie!


Potatoes Au Gratin

  • 4-5 large baking potatoes, scrubbed and thinly sliced.
  • 3 tablespoons butter
  • 6 tablespoons flour, divided
  • 1 cup cream
  • 2 cups shredded cheese (we used Dubliner Cheese, but Parmesan, Gruyere, Cheddar–really anything you like is fine), divided
  • freshly grated nutmeg
  • salt & pepper
  1. Preheat oven to 375 degrees. Lightly spray a 3-quart casserole with cooking spray.
  2. In a large mixing bowl, toss salt, pepper, nutmeg, 3 tablespoons of flour, and sliced potatoes to coat. Set aside.
  3. In a medium sauce pan, over medium heat, combine remaining 3 tablespoons of flour and 3 tablespoons of butter to make a roux. Cook until the mixture is a golden brown color. Whisk in the cream and heat until just under boiling. Stir in 1 1/2 cups of shredded cheese, reserving half a cup for topping the potatoes later.
  4. When cheese is melted, pour the cheese/cream mixture over the sliced potatoes and stir to combine. Transfer to prepared casserole dish and top with remaining shredded cheese.
  5. Bake for 30-40 minutes, or until potatoes are fork tender.