Crispy Potatoes Au Gratin

Charmie777's Note:

Easy to put together, and oh so cheesy! If desired, you can stir in 2 cups diced ham along with the cheese mixture.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 baking potatoes , peeled and sliced 1/8 inch thick (2-1/2 pounds)
• 2 cups French-fried onions , divided
• 2 cups half-and-half
• ¾ cup ricotta cheese
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• 1⁄8; teaspoon pepper
• ¾ cup shredded white cheddar cheese or ¾ cup swiss cheese

Directions:

1. Preheat oven to 375º.
2. Arrange potatoes and 1 cup French fried onions in greased 13x9 dish.
3. Combine half-and-half, ricotta, salt, garlic powder and pepper; whisk until well combined.
4. Pour over potatoes; stir gently.
5. Bake, uncovered, 50 minutes or until potatoes are tender.
6. Sprinkle with cheddar cheese and remaining 1 cup onions.
7. Bake 3 minutes or until cheese is melted and onions are golden.

Reviews

[Michelle Berteig]

Very good and easy to make, a great side dish. I sliced the potatoes very thinly and used cottage cheese instead of ricotta. To our taste, it could use a bit more salt. I baked it at a lower temperature (325 deg. F.) for a longer time (an hour and 20 minutes approximately) as I was baking a ham at the same time. Made for the Dining Daredevils for ZWT5.

[it's not easy being green]

i made a half batch last night with fat free half-and-half, part skim ricotta, and reduced fat aged white cheddar. it was so good! i think next time i'm going to try adding a bit of blue cheese into it...thanks for a great recipe!

[twissis]

These potatoes were very good, Charmie. Icelanders revere their potatoes & take a purist view of their prep, but DH liked them as well. I made a half recipe for 2 of us using a gratin mix of Gouda & Mozzarella cheese out of necessity. Like the prior reviewer, I am also a garlic-lover & like a crunchy top, so I took a cue from that review & doubled the garlic & was a bit heavy-handed w/the fried onions as well. Thx for sharing this recipe w/us. :-)