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Potato Gratin with Wisconsin Blue Cheese
Recipe courtesy of Charles Charbonneau, Executive Chef, Hilton Waikoloa, HI
Yield: 12 servings
Ingredients
- 4 Eggs 9 oz.
- 2 2/3 c Half and half
- 1 1/2 t Chopped garlic
- Salt and white pepper to taste
- 1/8 t Ground nutmeg
- 3 lb. Idaho Potatoes, peeled
- 3 oz. Butter
- 6 oz. Wisconsin Blue Cheese
Directions
- Mix the eggs, half and half, garlic, salt, pepper and nutmeg together to make a custard.
- Slice the Idaho Potatoes thin and mix with custard.
- Grease a half hotel pan with butter and place potatoes in pan.
- Pour custard over until just covered.
- Bake covered with foil at 350°F until tender. Let cool and cut with rounded cutter.
- Top with Wisconsin Blue Cheese and warm in a hot oven until the potatoes are warm and the cheese is melted.
Estimated Nutritional Analysis per Serving:
286.2 Calories; 17.8 g Fat (55.2% calories from fat); 9.1 g Protein; 23.4 g Carbohydrate; 117 mg Cholesterol; 306 mg Sodium
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