Best 2 Three Potato Gratin Recipes

Welcome to the fascinating world of culinary arts, where we embark on a delightful journey to discover the perfect recipe for a tantalizing dish called "Three Potato Gratin." This delectable dish is a symphony of flavors, textures, and aromas, featuring a trio of potatoes harmoniously layered with creamy sauce, crispy cheese, and a hint of herbs. Whether you're a seasoned chef or a novice cook, this article will guide you through the essential steps to create a memorable and mouthwatering gratin experience. So, gather your ingredients, prepare your kitchen, and let's delve into the culinary adventure that awaits!

Let's cook with our recipes!

THREE-CHEESE POTATO GRATIN

Three-Cheese Potato Gratin image

Provided by Giada De Laurentiis

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley, optional

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
Mix all the grated cheeses together in a medium bowl.
Mix the yams and potatoes together in a medium bowl.
Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

THREE POTATO GRATIN

Three Potato Gratin image

Provided by Emeril Lagasse

Categories side-dish

Time 1h30m

Yield 9 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter
2 heads garlic, halved
1 quart cream
1 pound peeled white potatoes, 1/4-inch slices
1 pound peeled sweet potatoes, 1/4-inch slices
1 pound red potatoes, 1/4-inch slices
2 cups grated Parmigiano-Reggiano, plus 2 tablespoons for garnish
Salt and white pepper
Essence, recipe follows
2 tablespoons chopped chives
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 400 degrees. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream up to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Remove the garlic from the cream and pour over the potatoes.
Cover the souffle 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. Place a piece of the gratin on a plate and garnish with Essence, cheese, and chives.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Tips:

For a richer flavor, use a combination of heavy cream and milk instead of all milk.
Add a layer of grated Parmesan or Gruyère cheese to the top of the gratin before baking for a cheesy crust.
For a crispy top, broil the gratin for a few minutes at the end of baking.
To make sure the gratin is cooked through, insert a knife into the center. If it comes out clean, the gratin is done.
Let the gratin rest for a few minutes before serving so it can set.

Conclusion:

Three-potato gratin is a classic French dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy, cheesy, and flavorful potato layers, this dish is sure to be a hit with your family and friends. So next time you are looking for a delicious and comforting dish, give three-potato gratin a try.