Three Cheese Potato Gratin
This is not your grandmother’s potato dish (as delicious as it once was). Thinly sliced potatoes are layered with a distinctive sauce flavored by garlic and a generous helping of Gruyère cheese. Freshly grated Parmesan cheese graces each layer while sharp cheddar cheese forms the beautifully browned crust once baked. All the flavors combine in a wonderful way and infuse their magic into the potatoes. You’ll probably want to try this recipe ahead of time – not that’s it’s hard or tricky, but so you can enjoy it twice! We’ll wager that it’s the most enjoyed dish on the table!
9-10 medium potatoes, Yukon Golds
Boiling water with salt
6 tablespoons butter
2 shallots, finely diced
3 cloves garlic
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
4 tablespoons flour
1 cup chicken stock
2 cups whole milk
4 oz. Gruyère cheese shredded
1 cup Parmesan, finely grated (about 2-3 oz.)
1/2 cup Cheddar cheese, coarsely grated
1. In a large pot, bring the water to a boil and salt. Meanwhile, scrub the potatoes and slice thinly crosswise, approximately 1/8-inch thick. Place the slices in the boiling water. Return to a boil and cook for 3-4 minutes; the slices will cook quickly and be tender, yet should still be intact; do not overcook. Drain the potatoes well.
2. In a 3 qt. saucier or saucepan, melt the butter. Sauté the shallots in the butter for 3 minutes, then crush the garlic and sauté for an additional 30 seconds. Season with the salt and pepper. Add the flour to the butter and whisk for 2 minutes; this will form a thin roux. Add the cup of chicken stock whisking continually. Add the 2 cups of milk gradually while continuing to whisk. Remove the sauce from heat when thickened; add the shredded Gruyère cheese and stir until melted. Taste and adjust pepper and salt accordingly.
3. Preheat the oven to 350°F. Butter the inside of large baking dish.
4. Spoon a half-cup of the Gruyère sauce on the bottom of the dish. Place a layer of overlapping potato slices. Spread another half cup of sauce on top, sprinkle with about a third of the grated Parmesan cheese. Repeat with two additional layers of potatoes, sauce, and cheese until the top layer is within a half-inch of the top of the dish. End with a thin layer of sauce. Sprinkle the cheddar cheese over the top. Finish with a light sprinkling of the grated Parmesan.
5. Loosely tent the dish with greased or nonstick aluminum foil; take care that the foil does not touch the top layer. Bake for 30 minutes or until bubbly and heated through. Remove the foil and bake uncovered for another 10-15 minutes or until the top cheese is nicely bubbly and browned.