Recipe of the Month

by Maxine Troxell

With the cooler weather on the way, this casserole will help warm you up. Who doesn’t like casseroles made with vitamin- and potassium-rich potatoes? I hope you enjoy this one!

Ruth Chris AuGratin Potato Casserole

Ingredients

6 tablespoons salted butter

4 garlic cloves, peeled & minced

1 cup vegetable broth

1½ pounds russet potatoes, peeled & diced

1 cup shredded provolone, divided

1 teaspoon salt

1 cup thinly sliced yellow onion

3 tablespoons all-purpose flour

1½ cups light table cream

2 cups shredded cheddar, divided

½ cup grated Parmesan, divided

¼ teaspoon black pepper

Directions

Melt the butter in a large pot over medium heat.

Once melted, add the onion and garlic, and sauté for 2 minutes.

Add the flour and stir to combine the roux. Cook, stirring frequently, for 1 minute.

Add the broth and cream to the pot, whisk to combine with the roux, and bring to a low simmer.

Once simmering, add the diced potatoes and cook, stirring occasionally, for 20 minutes or until the potatoes are tender.

Remove the pot from the heat and add 1 cup cheddar, ½ cup provolone, and ¼ cup Parmesan. Gently stir until the cheese has melted.

Season the mixture with salt and pepper.

Preheat the oven to broil on low.

Transfer the mixture to a casserole dish and spread it out in an even layer.

Sprinkle the casserole with the remaining cheeses and place it in the oven.

Broil for 5 to 8 minutes or until bubbly, melty, and lightly browned.

Remove the casserole from the oven, and garnish it with chopped parsley before serving.