HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Fruits, grains & veggies -> Veggies Double Cheese Potato Gratin Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 tbsp. olive oil 3 medium onions, peeled, halved lengthwise, thinly sliced crosswise 2 pounds russet potatoes, peeled and very thinly sliced 2 cups heavy whipping cream 1 cup crumbled blue cheese 1 cup grated Mozzarella cheese 1/2 tsp. salt 1/2 tsp. pepper Directions Heat oil in a large skillet over medium high heat. Add onions and cook about 4 minutes until starting to brown, stirring frequently. Reduce heat to medium low and continue cooking onions about 10 to 12 minutes until golden brown, stirring occasionally. Meanwhile, combine potatoes and cream in a medium saucepan over medium heat. Bring cream to a boil. Remove the pan from the heat and let stand 30 minutes. Preheat oven to 375 degrees. Lightly grease the inside of a shallow 3 quart baking dish. Spoon 1/3 of the potato mixture into the prepared dish. Spoon half of the onions evenly over the potatoes. Sprinkle onions with 1/3 cup each blue and mozzarella cheeses, 1/4 tsp. salt and 1/4 tsp. pepper. Spoon another 1/3 of the potatoes over the cheese. Repeat layering with onions, blue and mozzarella cheeses, salt and pepper. Top with remaining potatoes and cheese. Pour any remaining cream over the gratin. Cover the dish tightly with foil. Bake gratin 45 minutes. Increase oven to 400 degrees and remove foil. Continue baking gratin an additional 12 to 15 minutes until top is golden brown. Let gratin stand 15 minutes before slicing and serving. Serves 6 to 8. Related Recipes •   Barbecued Pork and Potato Casserole •   Mashed Potato, Cream Cheese and Chive Gratin •   Potato-Tomato Gratin •   Buffalo Style Stuffed Potato Skins •   Twice-Baked Broccoli Cheese Stuffed Potatoes •   Quick Hamburger Pie •   Beef and Potato Goulash Casserole •   Double-Cheese Scalloped Potatoes •   Stuffed Mushroom-Cheese Potatoes •   Three Cheese Twice Baked Potatoes •   Low Fat Twice Baked Potatoes •   Blue Cauliflower Au Gratin •   Four Cheese Soup •   Beef German Potato Salad Casserole •   Italian Style Roasted Potato Wedges •   Prairie Schooner Potatoes •   Chicken Noodle au Gratin •   Crispy Herb Baked Chicken •   Sweet 'n Sour Meatballs •   Baked Stuffed Mashed Potatoes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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