THREE POTATO GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 9 servings
Number Of Ingredients 19
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.
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Amir Ali Noor
[email protected]5 stars! This potato gratin is a must-try. It's the perfect combination of creamy, cheesy, and flavorful.
maya maya
[email protected]This potato gratin is the perfect side dish for any occasion. It's easy to make, delicious, and always a crowd-pleaser.
kash jones
[email protected]This potato gratin is a great way to get your kids to eat their vegetables. They'll love the cheesy potatoes and won't even notice the parsnips.
Durjoy Halder
[email protected]This potato gratin is a great make-ahead dish. You can assemble it the day before and then bake it when you're ready to serve.
makaila hoover
[email protected]The cheese topping on this potato gratin is everything! It's perfectly browned and crispy.
mevan pandula
[email protected]I love the combination of the three types of potatoes in this gratin. It gives it a really unique flavor and texture.
Aasha Shrestha
[email protected]This potato gratin is the perfect comfort food. It's cheesy, creamy, and so satisfying.
yubraj Bishokarma
[email protected]I'm a big fan of potato gratin and this recipe is one of my favorites. It's simple to make and always turns out delicious.
SSaju Khan
[email protected]This potato gratin is a great way to use up leftover potatoes. I often make it after a holiday dinner when I have a lot of mashed potatoes left over.
Namuwonge AFISHA
[email protected]I love this potato gratin! It's so easy to make and it's always a crowd-pleaser. I usually serve it with roasted chicken or fish.
Jorgest Xhebexhia
[email protected]This was my first time making potato gratin and it turned out great! I followed the recipe exactly and it was perfect. The potatoes were creamy and the cheese topping was crispy and golden brown.
Siena Kaloti
[email protected]I made this potato gratin for a potluck and it was a huge hit. Everyone raved about how delicious it was. I'm definitely going to be making this again soon.
Babar Icms
[email protected]This recipe is a keeper! The potatoes were cooked to perfection and the cheese sauce was creamy and flavorful. I loved the addition of the parsnips, they added a nice sweetness to the dish.
Nantume Joselyn
[email protected]I've made this potato gratin several times now and it's always a success. It's a great dish to serve for company because it's both impressive and delicious. I highly recommend it!
Zoo Boy
[email protected]This was the perfect side dish for our holiday dinner. It was easy to make and everyone loved it. The potatoes were creamy and flavorful, and the cheese topping was perfectly browned.
Alusine m Turay (turayalusine1. com)
[email protected]I'm not usually a fan of potato gratin, but this recipe changed my mind. The addition of the sweet potatoes and parsnips gave it a unique and delicious flavor. I also loved the crispy cheese topping.
Nasri Wahiba
[email protected]This potato gratin was a hit! The combination of the three types of potatoes gave it a wonderful flavor and texture. It was cheesy, creamy, and oh-so-satisfying. I will definitely be making this again.