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Red White and Blue Gratin
Recipe by Chef Tom Fraker

Red White and Blue Gratin

Ingredients
Unsalted Butter, for greasing the pan
1 - (1 1/2 pound) bag Melissa’s Ruby Gold® Potatoes
1/2 pound Melissa’s Purple Potatoes
Garlic Salt & Freshly Ground Pepper, to taste
Italian Seasoning, to taste
2 cups Sharp Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded
1/2 cup Heavy Cream
1/4 cup Italian Bread Crumbs

Directions
Preheat the oven to 425ºF.

Grease the bottom and sides of a baking dish with the butter.

Using a mandolin or a very sharp knife to slice the potatoes very thin. Place a layer of the Ruby Gold® Potatoes into the baking dish and season them with the salt, pepper and Italian seasoning. Sprinkle a thin layer of the cheeses over the potatoes. Next top the cheese with a layer of the purple potatoes and season them with the spices. Top that layer with a thin layer of the cheeses. Now add a layer of the Ruby Gold® Potatoes and season them. Top them with a thin layer of the cheeses. Repeat until you have used all of the potatoes and cheese.

Pour the cream over the top and sprinkle with the Italian Bread Crumbs.

Place in the oven and bake for 45 minutes to an hour or until the potatoes are fork tender.

Remove from the oven and let it rest for a few minutes. Makes about 6-8 servings.

Note: If the potatoes begin to brown too much, cover them with foil to finish cooking.