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Cranberries are right up there with turkey and football for fostering that special Thanksgiving vibe. And Cranberry Potato Gratin, with its creamy Idaho Russet Potatoes, sharp Asiago cheese, sweet cranberries, and a crunchy gratin top, is a unique side dish that goes great with turkey or ham and is virtually panic free. For added instruction and entertainment, watch the How to Make Cranberry Potato Gratin video. Find more holiday potato inspiration at the Idaho Potato website.
Ingredients for Béchamel Sauce:
4 cups milk
5 tablespoons flour
5 tablespoons butter
2 teaspoons salt
Ingredients for Potato Gratin:
5 Idaho Potatoes, thinly sliced
2 cups Asiago cheese, grated and divided
1/3 cup diced shallot
1/2 cup dried cranberries
3/4 cup panko bread crumbs
Notes: Makes a 9×7 pan, approximately 9-12 servings. Makes about 3 cups Béchamel Sauce.
Directions for Cranberry Potato Gratin:
Make the Béchamel Sauce:
1) Heat milk in a saucepan until hot, but not boiling.
2) In another saucepan, melt butter and add flour to make a roux.
3) Cook roux until golden and nutty.
4) Slowly add hot milk to roux, whisking continuously.
5) Continue whisking until all milk is incorporated to roux.
6) Bring to a boil and cook ten minutes, whisking the whole time.
7) Sauce will thicken when reduced by one third.
Prepare the Potatoes:
1) Wash and stripeel potatoes.
2) Cut into thin disks.
Make the Gratin:
1) Oil or butter a casserole dish.
2) Smooth a layer of Béchamel Sauce on bottom of dish. Add a layer of potatoes and another layer of Béchamel Sauce. Top with shallots, cranberries and shredded Asiago cheese. Begin again with potatoes and repeat the layering process.
3) Top entire casserole with 1 cup Asiago cheese and panko bread crumbs.
4) Loosely cover with aluminum foil; remove halfway through baking time.
5) Bake in a preheated 350(F) oven for 1.5 hours or until potatoes are tender. Place under broiler last few minutes to crisp topping.
6) Share and enjoy.