Monday, January 8, 2024

Three Cheese Potato Gratin

I originally posted this in 2016 but it's in a long post about a Sunday Supper meal and I only linked where to find the recipe, not the recipe itself. That seems too confusing to me so I'm giving it it's own post - it deserves it's own post hahah, this is a great dish! Click here to see the rest of the menu. 

  • Butter, for greasing the baking dish
  • 2 T. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 large cloves garlic, chopped
  • 1/3 cup heavy whipping cream
  • 1/4 cup low-sodium chicken broth
  • 1 t. minced fresh rosemary
  • 1 t. coarse kosher salt
  • 3/4 t. black pepper
  • 5 small Yukon gold potatoes, peeled, cut into 1/8" thick rounds (about 1 1/4 pounds)
  • 1 large yam, cut into 1/8" thick rounds
  • 1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
  • 1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup finely grated pecorino romano cheese (about 1 1/2 ounces)
  • 2 T. chopped fresh flat-leaf parsley, optional 

  1. Directions:
  2. Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish. 
  3. Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat. 
  4. Mix all the grated cheeses together in a medium bowl. 
  5. Mix the yams and potatoes together in a medium bowl. 
  6. Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil. 
  7. Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

makes 6-8 servings. recipe found here at foodnetwork

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