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Three Cheese Potato Gratin

Three Cheese Potato Gratin
Serves 8

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.



 Boiling Slices

Sauteing Shallots and Garlic

Making Sauce Base

Grating Cheeses

Sauce in Bottom of Dish

Potatoes Layered

Sauce on Potato Layer

Parmesan on Sauce

2nd Layer Potatoes

Ready to Bake

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