Three Potato Au Gratin

Recipe written by Roosevelt Lewis

Prep Time: 45 minutes

Cook Time: 50 minutes

Serves: 8 servings

Ingredients:

• 1 tablespoon butter
• 2 heads garlic, cut in half
• 1 quart heavy cream
• 1 pound Yukon gold white potatoes, peeled and cut into ¼ inch slices
• 1 pound sweet potatoes, peeled and cut into ¼ inch slices
• 1 pound red potatoes, cut into  ¼ inch slices
• 2 cups Parmigiano-Reggiano, grated
• Kosher salt and white pepper
• 2 tablespoons chives, chopped

Directions:

Preheat oven to 400ºF.

Grease an oval soufflé dish with the butter.

In a saucepan, bring the garlic and cream to a simmer. Season the cream with kosher salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by ¼ and has slightly thickened.

Season the potatoes with kosher salt and white pepper. Layer the Yukon gold potatoes, sweet potatoes, red potatoes by alternating layers with cheese. There should be a total of six layers.

Strain the garlic from the heavy cream and pour over the potatoes. Cover the soufflé dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown.

Cool the gratin for 10 minutes before serving. Garnish with Parmigiano-Reggiano and chopped chives.