Best Three Potato Gratin Recipes

Three-Cheese Potato Gratin image

Provided by Giada De Laurentiis

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

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 image

Provided by Emeril Lagasse

Categories side-dish

Time 1h30m

Yield 9 servings

Number Of Ingredients 19

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.

Three Potato Gratin image

Provided by Cindy Rose

Categories < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 cup sour cream
2 cups milk
3/4 cup parmesan cheese, grated
1 cup yukon gold potato, sliced thin
1 cup sweet potato, sliced thin
1 cup russet potato, sliced thin
1 cup cheddar cheese, shredded
salt and pepper

Steps:

Preheat oven to 350 degrees.
Thoroughly grease 2 quart casserole dish.
In a saucepan melt the butter and whisk in flour to make a roux. Cook for about one minute. Add salt, pepper, sour cream and milk. Gradually stir over medium heat to keep the mixture from burning. Stir until thick, about 2-3 minutes, then add parmesan cheese.
Arrange half of potatoes in casserole dish, making sure they overlap. Pour half of the cheese mixture over potatoes, then repeat the process.
Bake covered for 35 to 40 minutes, then uncover and bake additional 15 minutes.
Top with shredded cheddar and cook another 5 - 10 minutes until cheese is melted and bubbly. Make sure potatoes are cooked through. Test by inserting knife - it it goes in and comes out easily and cleanly casserole is done.

Nutrition Facts : Calories 548.7, Fat 36.5, SaturatedFat 22.6, Cholesterol 108.7, Sodium 668.5, Carbohydrate 34.5, Fiber 2.7, Sugar 3.4, Protein 21.8

Three-Cheese Potato Gratin image

Provided by @MakeItYours

Number Of Ingredients 15

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:

Watch how to make this recipe.
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.