Best 2 Three Potato Gratin Recipes

Indulge in the delectable Three Potato Gratin, a culinary masterpiece that elevates the humble potato to new heights of flavor and texture. This classic French dish features a harmonious blend of three distinct potato varieties, each contributing its unique characteristics to create a symphony of flavors and textures.

The Yukon Gold potatoes, with their buttery richness and smooth texture, melt in your mouth, while the earthy and robust flavor of the Russet potatoes provides a hearty foundation. The sweet and nutty notes of the Fingerling potatoes add a touch of elegance and complexity, making each bite an unforgettable experience.

Cradled in a luscious sauce of heavy cream, milk, garlic, and Gruyère cheese, the potatoes are baked to perfection, resulting in a golden-brown crust and a creamy, velvety interior. The Gruyère cheese, with its nutty and slightly salty flavor, adds a touch of sophistication, while the garlic infuses the dish with its aromatic and savory essence.

As you delve into this culinary masterpiece, you'll be greeted with a symphony of flavors and textures that dance on your palate. The crispy crust yields to a creamy interior, with each potato variety contributing its unique charm. The rich and flavorful sauce envelops the potatoes, creating a decadent and satisfying experience.

Whether you're hosting a special occasion dinner or simply craving a comforting and indulgent meal, the Three Potato Gratin is sure to impress. Its combination of classic flavors and elegant presentation makes it a dish that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right potatoes: Russet potatoes are the best choice for gratin as they hold their shape well and have a creamy texture when cooked.
Slice the potatoes thinly: This will help them cook evenly and ensure that the gratin is cooked through.
Layer the potatoes in a baking dish: Overlapping the potatoes slightly will help to create a cohesive gratin.
Season the potatoes: Salt, pepper, and garlic powder are all essential seasonings for gratin.
Use a flavorful cheese: Gruyère or Parmesan cheese are both good choices for gratin as they have a strong flavor that will complement the potatoes.
Bake the gratin until golden brown: This will ensure that the gratin is cooked through and the cheese is melted and bubbly.

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 texture, cheesy flavor, and crispy crust, gratin is sure to be a hit with everyone at your table.