Potato Gratin with Wisconsin Sharp Cheddar and Blue
 
  

Number of Servings: 6
 
Ingredients:
1 clove garlic, halved
Vegetable cooking spray
1 cup chopped onions
6 medium-size baking potatoes, peeled and cut into 1/8 inch slices (about 2 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup (3 ounces) shredded 2-Year Aged Wisconsin Cheddar cheese
1/4 cup (1 ounce) crumbled Wisconsin Buttermilk Blue cheese
1-3/4 cup low-sodium chicken broth
1 cup evaporated skim milk     

Cooking Directions:
Rub a shallow 3 quart baking dish with cut slices of garlic halves; discard garlic, Coat dish with cooking spray. Coat a small non-stick skillet with cooking spray; place over medium heat until hot. Add onions and sauté 5 minutes or until tender; set aside. Arrange one-third of potato slices in prepared dish, and sprinkle with half of salt and half of pepper. Top with half of sautéed onions and half of Cheddar and Blue cheeses. Repeat layers, ending with the remaining potato slices. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake uncovered at 425° F for 50 minutes or until tender. Let stand 5 minutes before serving.

Recipe and photo © 2008 Wisconsin Milk Marketing Board, Inc.