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Savor every bite of this creamy, decadent Three Cheese Potato Gratin.
Can you believe it’s almost Christmas? I am excited about another long weekend spent enjoying delicious foods and relaxing with family and friends. There are a couple of dishes I look forward to cooking and eating over the holidays, and creamy, cheesy potato gratin is definitely one of them! Today’s recipe is one of my favorite gratin recipes, and I promise it will win you and your guests over at holiday dinner and potlucks.
To start, peel and slice potatoes thinly (can use a mandoline to make it easier) and combine three types of cheeses — I like a mix of Gruyere, Asiago, and Parmesan cheese but if you prefer different cheeses, feel free to substitute them in place of the cheeses used in this recipe.
Layer potatoes, cheese, and cream mixture, then repeat twice more.
Next, bake until golden brown on top!
This hearty side dish goes great with pretty much anything and is particularly delicious with ham or turkey. Creamy, savory, cheesy… yum!
- 1 cup shredded gruyere cheese
- ½ cup grated Asiago cheese
- ½ cup grated Parmesan cheese
- 4 medium russet or Yukon gold potatoes, peeled and sliced
- ⅓ cup milk
- ½ cup heavy cream
- 2 cloves garlic, minced
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- Preheat oven to 375F. Line a baking sheet with foil. Coat a large casserole dish or cast iron skillet with cooking spray.
- Combine cheeses in a small bowl. Arrange one-third of the potatoes in the bottom of the casserole, season with salt and pepper, and top with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture.
- In a small saucepan, bring milk, heavy cream, garlic and nutmeg to a simmer and remove from heat. Pour the cream mixture over the layers and cover the pan with foil.
- Set the casserole on the prepared baking sheet and bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are golden on top, 20 to 25 minutes longer. Let stand for 10 minutes before serving.
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