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Three-Cheese Potato Gratin Recipe

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This recipe for Three-Cheese Potato Gratin, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Susa


Butter, for greasing the baking dish
2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 tsp. fresh rosemary, finely chopped
1 tsp. salt
3/4 tsp. freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch thick rounds (about 1 1/4 lbs.)
1 large yam (red skinned sweet potato), cut into 1/8-inch to - 1/4-inch thick rounds
1 1/2 cups shredded gruyere cheese (about 5 ounces)
1/2 cup grated or shredded Asiago cheese
1/2 cup shredded Pecorino Romano cheese
2 Tbsp. fresh flat-leaf parsley, chopped

* Preheat the oven to 400 and position a rack in the center of the oven.
* Butter a 2-quart baking dish.
* In a large skillet, heat the olive oil 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, chicken broth, rosemary, salt and pepper. Remove the pan from the heat.
* In the medium bowl, mix all of the cheeses together.
* In another medium bowl, mix the yam and potatoes together.
* Arrange one-third of the potato mixture in the bottom of the 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 baking dish 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, 20-25 minutes longer.
* Remove from the oven and let the gratin rest, 10 minutes.
* Sprinkle with the chopped parsley and serve.




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