Louisiana Crab Boil Au Gratin
3 large red potatoes
3 large Yukon Gold potatoes
10 ounces Henning’s Louisiana Lagniappe Cheddar cheese, shredded and divided
1 cup lump crabmeat (optional)
1 cup medium celery rib, chopped
1 cup chopped fresh parsley
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
Thinly slice potatoes into rounds with a mandoline slicer or knife, about 1/8-inch thick.
Heat oven to 375°F.
Gently toss the potatoes, 1 1/2 cup shredded cheese, optional crabmeat and parsley in a large bowl. 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.
Combine the corn, celery and onion in a bowl. Sprinkle over potatoes, tucking vegetables between potato slices.
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. Uncover; sprinkle with remaining cheddar. Bake for 20-25 minutes longer or until potatoes are tender and top is golden brown. Cover and let stand for 15 minutes before serving. Sprinkle with lemon zest and parsley.