Three Potato Gratin~Emeril

Three Potato Gratin

1 Tablespoon Butter
2 Garlic heads; split in half
1 Quart Cream
1 Pound White potatoes; peeled, and cut into 1/4" slices
1 Pound Sweet potatoes; peeled, and cut into 1/4" slices
1 Pound Red potatoes; peeled, and cut into 1/4" slices
2 Cup Grated Parmigiano−Reggiano cheese; plus
2 Tablespoon Grated Parmigiano−Reggiano cheese; for garnish
Salt; to taste
Freshly−ground white pepper; to taste
2 Tablespoon Chopped chives
1/2 Fat; 0 Other Carbohydrates


Preheat oven to 400 degrees. Grease an oval souffle dish with the butter. In
a saucepan, bring the garlic and cream 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. Strain 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. Garnish
with 2 tablespoons each of cheese and chopped chives. This recipe yields 8
servings.