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!