Gluten-Free Au Gratin Potatoes

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Gluten-Free Au Gratin Potatoes

 

 

Serving Size

 

6-8

 

 

 

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These potatoes will stop the show! The nice thing about these potatoes is that they can be made up to two days ahead and can either be stored in the fridge fully cooked or uncooked and ready to pop in on Thanksgiving day. Thanks to Chef Marissa Schaeffer of Good Gluten Free Foods and CrepeLandia in San Antonio!



 

Ingredients

  • 4 pounds Yukon Gold Potatoes or Red Potatoes, unpeeled

  • 6 eggs, beaten

  • 1 ½ cups heavy cream

  • 1 ½ cups whole milk

  • 1 ½ tablespoon garlic, finely chopped

  • 1 cup Parmesan cheese, shredded

  • 12 ounces cheese blend, any will do, just make sure one of the cheeses in the blend is stretchy, like a Swiss or mozzarella

  • 1 teaspoon salt

  • black pepper to taste

 

Recipe Info

  1. Cook in a 375 oven.  These will bake about 45 minutes.  At about 35 minutes, pierce middle with knife to make sure custard is cooked through.

  2. Slice potatoes thin, between 1/8 inch and ¼ inch. You can do this by hand or on a mandoline slicer if you have one.  Boil the potatoes until just cooked, you will be able to pierce with a knife but they should not fall apart when you drain them.  Cool slightly before tossing them into the egg mixture.

  3. In a large bowl, mix together beaten eggs, milk and cream, salt and pepper, garlic, and all cheeses.  When potatoes are cooled, toss them with the mixture in the bowl.  You are now ready to put them in the pan.  You can use many sizes of pans, casseroles etc. Chef Marissa Schaeffer likes to use either a 10-inch oval deep dish or a 9x13.  If you plan on baking these first and taking them out to portion and reheat later, use the 9x13 and line with parchment paper that you will be able to lift out when the potatoes are fully chilled after baking.  Make sure you grease the pan with a cooking spray or some olive oil before pouring in the potatoes.

  4. To put into the pan, it’s easiest to lift potatoes out of egg mixture and stack in the pan, and pour the egg mixture in last. When all of this is done, you are ready to either bake or put into the fridge to bake later.

 

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