Elegant dinner party. Weeknight supper. Family reunion. This classic side dish is versatile enough for any occasion. Dress it up with Gruyère, make it casual with cheddar or mix it up with your own selection of cheeses.
1 1/2 cups half and half or evaporated milk
1 cup chicken broth
1/4 cup butter or margarine
6 medium russett potatoes, peeled and thinly sliced
3 cups shredded cheddar or gruyere cheese
1 cup green onion, chopped
1/4 teaspoon crushed red pepper, optional
1/4 cup parsley, chopped, optional
Heat oven to 400 degrees F.
Spray a 9 X 13-inch-glass or ceramic baking dish with non-stick cooking spray and set aside.
Combine milk, chicken broth and butter in a stainless steel or ceramic saucepan.
Heat cream mixture over medium heat until the mixture boils.
Reduce the heat to medium low and let cream mixture cook for 15 minutes.
Season to taste with salt and fresh cracked black pepper.
Alternately layer potato slices, 1/2 cup of the cheese and 1/4 cup of onions to form 4 layers.
Top the lasagne with remaining shredded cheese and green onions.
Cover with plastic wrap and heat in microwave for 8 minutes on High power.
Carefully remove from microwave and remove plastic wrap.
Pour cream mixture over potatoes and cover dish with foil.
Bake for 15 minutes.
Remove foil and bake for 15 minutes more.
Add-ons: Add 1/4 teaspoon crushed red pepper to cream mixture.
Top with 1/4 cup chopped parsley
No Nutritional Information Available
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