Directions: |
Directions:Preheat oven to 375º F. Combine seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 C plus 1 3/4 tsp.
Bring a large pot of water to a boil over high heat. Add the sliced potatoes, return to a boil and cook until just firm tender, about 2-3 minutes. Drain and rinse under cold running water.
Melt 4 T of the butter in a 12" skillet over H heat. When the butter begins to sizzle, add onions and cook, stirring occasionally, until the onions are golden, about 4-5 minutes. Stir in 1 T of the seasoning mix, the grated potatoes and the remaining 4 T butter. Cook, scraping often with a metal spatula to keep a crust from forming on the bottom of the skillet, about 5 minutes. Add 1 T of the seasoning mix and 1 C of the chicken stock and cook, scraping the bottom of the pan occasionally, until the mixture is thick, light brown in color, and sticking hard to the bottom of the skillet, about 5-6 minutes. Add the red bell peppers, parsley, remaining 1 C chicken stock, and the remaining seasoning mix and cook, stirring occasionally, 3 minutes using a wire whisk, whip in the milk, breaking up the grated potatoes (they will act as a thickening starch). Bring to a rolling boil and cook, whisking occasionally, until the sauce is light brown, about 4 minutes. Add 1 C of the cheddar and the Monterey jack cheese and cook, whisking, until the sauce returns to a boil. Remove from the heat.
Pour a thin layer of sauce over the bottom of a large, deep casserole dish, about 10x10x4". Add the boiled sliced potatoes and pour the remaining sauce over the potatoes. Sprinkle the top with remaining 2 C grated cheddar, bake uncovered, until brown and bubbly on top about 25 minutes. Serve immediately |
This recipe for Potatoes Au Gratin is from