Louisiana Crab Boil au Gratin

Instructions

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.