Three Potato Gratin
Ingredients
- 1 tbsp unsalted butter, for the dish
- 2 garlic heads, split in half
- 2 cup heavy cream
- 0.5 lb white potatoes, peeled and sliced ¼ inch
- 0.5 lb sweet potatoes, peeled and sliced ¼ inch
- 0.5 lb red potatoes, peeled and sliced ¼ inch
- 1 cup Parmigiano-Reggiano, grated, plus 2 tbsp for garnish
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground white pepper
- 2 tbsp fresh chives, chopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C). Grease an oval soufflé dish with butter.
- 2
In a saucepan, bring the garlic heads and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes until the cream has reduced by ¼ and thickened slightly.
- 3
Season the potato slices with salt and white pepper. Layer the three types of potato alternately — white, sweet, red — in the prepared dish, sprinkling grated cheese between each layer. You should have about 6 layers total.
- 4
Strain the garlic from the cream and pour the cream over the layered potatoes. Cover tightly with foil and bake for 30 to 35 minutes. Remove the foil and continue baking for 10 more minutes until the top is golden-brown and bubbling.
- 5
Cool for 10 minutes before serving. Garnish with the remaining 2 tablespoons Parmesan and the fresh chives.