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Appetizers
American
8-10 servings
20 minutes
65 minutes
Unsalted Butter - as needed
1 pound Melissa’s Yukon Gold Potatoes
1 Portobello Mushroom - gills removed; sliced thin
1 bunch Asparagus - stem end trimmed
2 Melissa’s Pickled Jalapeño Peppers - sliced
Garlic Salt & Freshly Ground Pepper - to taste
1 1/2 cups Shredded Cheddar Jack Cheese
1 1/2 cups Shredded Mozzarella Cheese
2 cups Heavy Cream
Preheat the oven to 350ºF.
Slice the potatoes very thin with a mandolin or a very sharp knife.
Rub the sides and bottom of a baking dish with the butter.
Build the dish in the following order: Place a single layer of the potatoes In the dish followed by the mushrooms, asparagus and jalapeños. Season with salt and pepper and add half of the cheese and the cream.
Repeat the process to use the rest of the ingredients. Place in the oven and bake for 45 minutes to an hour, or until the potatoes are fork tender.
Remove from the oven and place the Au gratin into a blender. Carefully process until puréed. If it is too thick, thin It out with warm milk.
Place the dip in a dish and serve with chips, crackers, etc.
