Chessy Au Gratin Potatoes & Ranch Chicken

Cheesy Au Gratin Potatoes
2 1/2 c. sharp cheddar cheese, grated

1/2 c. Parmesan cheese, grated

2 t cornstarch

5 large russet potatoes, peeled and sliced thinly

salt and pepper

3/4 c. half and half

1/2 c. Chicken Broth

1. Peel your potatoes and slice them as thin as you can. You need them to be about 1/8 of an inch thick.

2. Spray a 3 quart baking dish with cooking spray. Layer half of the potatoes evenly over the bottom.

3. Sprinkle with salt and pepper.

4. In a medium sized mixing bowl combine the cheeses and the cornstarch. Just toss them around with your fingers to get them all combined. Sprinkle half of the cheese mixture over the potatoes.

5. Layer the rest of the potatoes over the cheese and sprinkle with salt and pepper. In a large measuring cup combine the half and half and the chicken broth. Pour it over the potatoes.

6. Sprinkle the rest of the cheese over the top. Cover and bake at 350 degrees for 45 minutes. Remove your cover and bake for the remaining 20 minutes, or until the potatoes are cooked through.


Ranch Chicken

2 or 3 chicken breasts
3/4 c. Corn Flakes crushed
3/4 c. Grated Parmesan cheese
1 packet of ranch seasoning mix
1/2 c. melted butter

Crush corn flakes really fine. Then in a bowl combine corn flakes, Parmesan cheese, ranch packets. Mix together. Then in a different bowl melt the butter. Then dip the chicken pieces into the butter and then dip and coat chicken in the corn flake mixture. Put on Jelly roll pan or pamper chef stone that is greased. Cook at 350 degrees for 45 minutes.