YIELD: 24 servings
6 lbs. russet potatoes, washed and cut into 1/8-in. slices
5 cups lowfat milk
41/2 cups vegetable or light chicken stock
8 ozs. onion, chopped
1/2 cup cornstarch
6 ozs. stilton or other bleu cheese
3 ozs. neufchatel or lowfat cream cheese
as needed salt and white pepper
as needed cayenne pepper
- In a large pot of boiling water, boil potatoes about 1 minute or until translucent and slightly flexible; drain.
- In a saucepan, bring 41/2 cups of milk, stock and onion to a simmer. In small bowl, whisk cornstarch with remaining 1/2 cup of milk; slowly whisk into simmering milk and stock. Add cheeses and whisk until melted; strain. Season with salt, white pepper and cayenne pepper.
- In a large bowl, gently fold together potatoes and cheese sauce. Spray 2-in. deep hotel pan with cooking spray; spread potato mixture in pan in an even layer. Cover pan with foil and bake in 325°F oven 25 minutes. Uncover and bake about 20 minutes more or until sauce is bubbling and potatoes are tender.
- Cool gratin slightly; cut into 24 portions.
Recipe and photo from United States Potato Board.