FOUR CHEESE POTATO GRATIN

Note- you can use mandolin or slicing blade of a food processor to uniformly create thin slices of the potatoes.

Prep Time – 15 minutes

Cooking time – 1 hour and 10 minutes

Yields- 8 to 12

3 pounds or 5 large russet baking potatoes, peeled and sliced very thin and uniformly

2 cups parmesan cheese - shredded

Pre heat the oven to 375 F.

Arrange 1 /4 of the potatoes in a bottom of a baking dish coated with a cooking spray. (8 x 14 inches or 9 x 13 inch ceramic baking dish is preferred).

Spoon a portion of the sauce over potatoes (1/2 to ¾ cup).

Continue the process until all the potatoes are finished.  Sprinkle with parmesan cheese.

Cover and bake for 30 minutes. Uncover and bake for additional 30 to 40 minutes or until potatoes are tender, cheese is melted, browned and bubbly.

Remove from the oven and cool down for 10 minutes to set before slicing and serving.

SAUCE

2 to 3 tablespoons butter

¼ cup all purpose flour

4 cups fat free milk

1 cup of the following - Asiago, Fontina and cheddar – shredded and combined

1 teaspoon cinnamon

To start the process we have to create the sauce first – by melting the butter using a small sauce pan over medium to high heat. 

You can use olive oil if butter is not desired.

Add the flour and cook for about 1 to 2 minutes stirring constantly with a whisk or spatula.

Gradually add and stir in the milk and cinnamon and cook for about 3 minutes until the sauce thickens.

Stir in cheeses and continue to cook for about 2 minutes until cheeses melt. Stir constantly. 

Season it with salt and pepper.