Wednesday, March 2, 2011

Three Cheese Potato Gratin

We had this last week, and it was so good.  I have never been a huge potato fan, but I am expanding my curiousity for what potatoes have to offer.  I always thought it was just a bunch of empty calories (you know, we can't consume "white" carbs, right?) and that they didn't offer much of a health benefit.  But, I have recently read that potatoes are a good source for potassium, niacin, vitamins B6 and C, fiber and panthotenic acid.  I'm not saying that our family is going to start eating potatoes every night - as I am a big believer in enjoying everything in moderation - but why not have it every once in a while?  And while we're at it, let's slather it up in cheese!

Three Cheese Potato Gratin
Original Recipe from The Deen Bros., "Ya'll Come Come Eat" Cookbook, pg. 53
Adapted Recipe from Kitchen Groovy

Butter for coating dish
2 lbs. Yukon Gold potatoes, thinly sliced
3 oz. Fontina cheese, shredded (about 3/4 C)
3 oz. white sharp cheddar cheese, shredded (about 3/4 C)
3 T freshly grated Parmesan cheese
Freshly ground black pepper
2 large eggs
2 C half and half (if you don't have half and half, you can substitute 1 C milk and 1 C heavy cream)

1. Preheat oven to 400 degrees.  Butter a 1 1/2 quart gratin dish or shallow baking dish; set aside.

2. Bring a large pot of salted water to a boil.  Add the potatoes; cook for 4 minutes (they will not be tender); drain.  In a small bowl, stir together the cheese.

3. Arrange one-third of the potatoes in the bottom of the prepared dish.  Sprinkle with salt, pepper, and one-third of the cheese mixture.  Repeat with a second layer of potatoes, salt, pepper, and half the remaining cheese mixture.  Arrange the remaining potatoes on top.

4. In a separate bowl, whisk together the eggs.  In a small saucepan, heat the half and half until steaming.  Whisking constantly, slowly pour the half and half into the eggs.  (if the eggs curdle slightly, just strain the mixture.)  Season the egg mixture with salt and pepper; pour evenly over potatoes.  Sprinkle potatoes iwth the remaining cheese mixture.  Bake for 30-40 minutes or until the potatoes are tender and the top is golden.  Let stand for 10 minutes before serving.

Straight outta the oven

                                              Cheesy potato goodness!

Enjoy and live with gusto!


  1. I'll take cheesy potato goodness anytime! Thanks for telling me about Spoons Across America posting my recipe! I hadn't been on facebook and didn't even notice that they posted it there too. Then I looked on their facebook page and saw your recipe the other day. Congrats to you too!!!

  2. Oooh, cheese, cream, eggs and potatoes? These have to be fabulous!!!