Louisiana Crab Boil au Gratin

Wisconsin Cheese Louisiana Crab Boil au Gratin  Recipe
Active Time
50 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Young Cheddar can be used in this recipe.


  1. Thinly slice potatoes into rounds with a mandoline slicer or knife, about 1/8-inch thick.
  2. Heat oven to 375°F.
  3. Gently toss the potatoes, 1 1/2 cups cheddar, 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.
  4. Combine the celery, corn and onion in a bowl. Sprinkle over potatoes, tucking vegetables between potato slices.
  5. Whisk the cream, cornstarch, Old Bay® Seasoning, salt, garlic powder and pepper in a bowl; pour over potatoes.
  6. 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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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.

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