Fontina Potatoes Au Gratin

Originally published as Fontina Potatoes Au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p186 We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!—Taste of Home Test Kitchen

Category: Side Dish

Cuisine: not set

Ready in 1 hour
by rotts4me

Ingredients

2 tablespoons butter

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

2/3 cup milk

3 medium potatoes peeled and cut into 1/4-inch slices

1/4 cup shredded fontina cheese

2 tablespoons minced chives

1 tablespoon grated Parmesan cheese


Directions

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.

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