2019-11-01 Southern Living

Creamy Potato Gratin

PREP TIME: 17 MIN
COOK TIME: 1 HR 17 MIN
12 servings

1

2

1/2

1

1/2

1/2

3

1/3

1

garlic clove, halved

Cooking spray

cups heavy cream

cup Miracle Whip Dressing

tsp. kosher salt

tsp. black pepper

cup finely shredded sharp

cheddar cheese (about 2 oz.)

lb. russet potatoes, peeled

cup grated Parmesan cheese

(about 1 1/2 oz.)

Tbsp. chopped fresh parsley

(optional)

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Add more flavor to your classic creamy potato gratin with

the zip and tang of Miracle Whip this Thanksgiving.

It’s Not Mayo,

It’s

KITCHEN TIP

Faster Slicing

Cut prep time by

slicing potatoes with a

mandoline, v-slicer, or

food processor’s slicing

attachment.

Miracle Whip

1. Preheat oven to 350°F. Rub the bottom and
   sides of a 13 x 9–inch glass baking dish with
   cut sides of garlic clove and coat it with
   cooking spray.


2. Whisk together cream, Miracle Whip, salt, and
   pepper in a medium bowl. Stir in cheddar.


3. Cut potatoes into 1/8-inch-thick slices.
   Arrange half of slices in prepared baking dish;
   pour over half of cream sauce. Arrange

remaining half of slices in dish; pour

remaining sauce over top. Cover dish tightly

with foil; bake at 350°F for 1 hour or until

potatoes are almost tender.

4. Uncover baking dish. Sprinkle gratin evenly
   with Parmesan cheese. Bake at 350°F until
   potatoes are tender, about 15 minutes. Broil
   for 2 minutes or until top is lightly browned.


5. Let stand 10 minutes and garnish with parsley.