Louisiana Crab Boil au Gratin

Active: 50 min | Yield: 8 servings

Ingredients

• 3 large red potatoes
• 3 large Yukon Gold potatoes
• 10 ounces (2 1/2 cups) Henning’s Louisiana Lagniappe Cheddar cheese*, shredded and divided
• 1 cup lump crabmeat
• 1 cup chopped fresh parsley
• 1 medium celery rib, chopped
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup chopped onion
• 1 1/4 cups heavy whipping cream
• 1 tablespoon cornstarch
• 1 1/2 teaspoons Old Bay® Seasoning
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• Zest of 1 medium lemon
• Minced fresh parsley

Instructions

1. Thinly slice potatoes into rounds with a mandoline slicer or knife, about 1/8 inch thick.
2. Heat oven to 375 degrees F.
3. Gently toss the potatoes, 1 1/2 cups Cheddar, crabmeat and parsley in a large bowl.
4. Arrange potato mixture around edges of a greased shallow 3 quart oval or round baking dish, placing potatoes rounded side upright. Fill in the center of baking dish with the potato mixture.
5. Combine the celery, corn and onion in a bowl. Sprinkle over potatoes, tucking vegetables between potato slices.
6. Whisk the cream, cornstarch, Old Bay® Seasoning, salt, garlic powder and pepper in a bowl; pour over potatoes. Cover dish with greased aluminum foil. Bake, covered, for 55 minutes.
7. Uncover; sprinkle with remaining Cheddar. Bake for 20 to 25 minutes longer or until potatoes are tender and top is golden brown. Cover and let stand for 15 minutes before serving.
8. Sprinkle with lemon zest and parsley.

Notes

Any brand of Wisconsin Aged Cheddar or Young Cheddar can be used in this recipe.

This is one of Master Cheesemaker Kerry Henning’s favorites! Louisiana Lagniappe Cheddar cheese is inspired by the flavors of a Louisiana crab boil. The cheese was designed for the region. Henning’s Wisconsin Cheese relied on customers in the area to help refine the Cheddar’s flavor, and it’s delicious.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin