DigitalCookbook_StatehoodMedia_Nov2017
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SIDES //<br />
Alloro Wine Bar & Restaurant (Bandon, OR) // SERVES 8 // 1 hour<br />
AGED CHEDDAR AU GRATIN POTATOES<br />
WITH FACE ROCK CREAMERY CHEDDAR CHEESE<br />
4 pounds Yukon Gold potatoes,<br />
peeled<br />
2 ½ cups cream<br />
1 ½ cups milk<br />
2 teaspoons salt<br />
2 teaspoons minced fresh thyme<br />
3/4 pound Face Rock Creamery aged<br />
cheddar cheese, grated<br />
1 cup panko<br />
1 Tablespoon butter, melted<br />
Heat the cream, milk and salt to a simmer while<br />
you process the potatoes. Slice the potatoes on a<br />
mandoline and add to the half and half. Simmer<br />
gently until they are just cooked but still maintain<br />
their shape.<br />
Mix 1 cup of the cheese together with the panko<br />
and butter. Reserve. In a 2-inch greased half pan,<br />
build the au gratin starting with potatoes, then<br />
cheese and thyme. Make 3 layers, then top with the<br />
panko mixture.<br />
Bake at 350 degrees until golden and the potatoes<br />
are tender.<br />
30<br />
RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA
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