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Blue Cheese And Cheddar Potato Gratin Recipe
|Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Whole milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Teaspoon|
|Thinly sliced onion||1 Cup (16 tbs), separated into rings|
|Red potatoes||2 Pound, peeled and thinly sliced|
|Frozen artichoke hearts package||9 Ounce, thawed and drained (1 Package)|
|Shredded white cheddar cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 3036 Calories from Fat 1668
% Daily Value*
Total Fat 187 g287.6%
Saturated Fat 101.6 g508.1%
Trans Fat 0 g
Cholesterol 523.1 mg
Sodium 3246.5 mg135.3%
Total Carbohydrates 250 g83.4%
Dietary Fiber 19.4 g77.7%
Sugars 40.8 g
Protein 75 g150%
Vitamin A 94.1% Vitamin C 323.6%
Calcium 179.2% Iron 59.8%
*Based on a 2000 Calorie diet
Cook, stirring constantly, 1 minute.
Gradually add cream and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper, and nutmeg.
Sprinkle blue cheese and garlic in a lightly greased 13- x 9- x 2-inch baking dish.
Arrange half of onion rings over blue cheese and garlic; top with half of potato slices.
Arrange artichoke hearts over potato slices.
Pour half of sauce mixture over artichoke hearts.
Repeat layers with remaining onion, potato slices, and sauce mixture.
Bake, covered, at 350° for 1 hour.
Sprinkle evenly with Cheddar cheese.
Bake, uncovered, an additional 15 minutes or until potato is tender.
Let stand 10 minutes before serving.