An Oldie but Goldie: Three Potato Gratin
This dish is so rich that we serve it only on special occasions, usually with ham. It is made of layers of three types of potatoes in a creamy cheese sauce infused with garlic. We've been making it since 1999. It's an oldie but goldie.
an Emeril Lagasse's recipe, circa 1999
1 lb. of red potatoes (approx. 2 large or 3 small equals one pound)
1 lb. of baking potatoes
1 lb. of sweet potatoes (the white ones, not yams which are orange)
1 quart heavy cream
2 heads of garlic, cut in half, with paper still on
2 cups of good quality Italian cheese mix (Parmesan, Reggiano, etc.)
Salt
White Pepper
Heat oven to 400 degrees.
In a saucepan, cover the garlic halves with the quart of heavy cream, add salt and pepper. Simmer for 15 minutes until it is infused with garlic and the cream has reduced by about a quarter.
Meanwhile, grease a 2 quart casserole generously with butter. The slice the potatoes into 1/4 slices. Place one layer of potato #1 on the bottom. Season with salt, lightly. Add cheese. Add another layer. Season. Add cheese. Repeat until your casserole is full.
End with the cheese as the last layer on top.
Keep an eye on your cream and don't let it boil over like I did. Strain the cream to remove the garlic. Pour it over the casserole.
Cover and bake for 30 minutes.
Uncover, then contine to bake until golden brown on top, about 15 minutes longer.
Let stand for 15 minutes or more before serving.
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