27 June 2014

Three-Cheese Potatoes Au Gratin

Three-Cheese Potatoes Au Gratin

It looks like a coolish summer ahead for those of us in northern Wisconsin. It was chilly enough to bake apple crisp the other day. We haven't taken quilts off the beds yet. We still have legions of mosquitos, of course, and July will surely bring a few sweltering days, but so far, it's been pleasantly temperate with good sleeping weather.

So there's no reason not to make scalloped potatoes. After flavoring my mashed potatoes with Boursin a while back, I started thinking about other ways to pair creamy cheese with spuds.


This time I used Alouette spreadable cheese, which is similar to Boursin, but has a fluffier consistency. Here's a site that unravels the mysteries of such cheeses, and I was amused by the statement that gourmets would likely eschew such a low-brow cheese. (I'm a Yooper and a Sconnie; I can do low-brow with the best of them!)

I balanced it out with grated Gruyere and Parmesan cheese. It was perfect with baked salmon and a fresh salad of chopped broccoli.

Three-Cheese Potatoes Au Gratin
  • 8 medium russet potatoes, peeled and par boiled
  • 1 cup half and half
  • 1 6.5 package Alouette Garlic and Herb spreadable cheese 
  • sea salt and freshly ground pepper to taste
  • 1/4 cup Gruyere, shredded
  • 1/4 cup Parmesan, shredded
  • 1 1/2 tablespoons unsalted butter

You can peel and par boil the potatoes the night before, chilling them overnight. This process reportedly lowers the Glycemic Index rating of potatoes, meaning they will cause only a mild spike in blood glucose levels.

When you are ready to prepare the potatoes, preheat oven to 350 degrees.

Drain the potatoes and slice in 1/3 inch-thick slices. Layer in a shallow greased casserole or baking dish. Set aside. Meanwhile, allow the half-and-half and the Alouette spread to reach almost-room temperature. Whisk together in a small bowl and pour over the potatoes.*

Bake covered on the center rack for 20-25 minutes. Remove cover, sprinkle on grated cheese. Top with dabs of cold butter. Bake uncovered for about 20 more minutes, until top turns golden brown and forms a cheesy crust.

After I made this, I stumbled upon a similar dish at this blog, which incorporates salmon in the casserole. It sounds divine!


*An electric beater or immersion blender will make for a smoother sauce.

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