Three Potato Gratin Food

3 CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 180°C/350°F.
• Butter a large casserole dish then add a layer of sliced potatoes.
• Combine all the cheeses then reserve ? for the topping.
• Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
• Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
• Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
• Cover the dish with foil then place in the oven.
• Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
• Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
• Remove from the oven, allow to cool for 5 minutes then serve.

THREE-CHEESE POTATO GRATIN

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 CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

THREE-CHEESE POTATO BAKE

Steps:

• In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. , Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired.

THREE-GREENS GRATIN

Steps:

• Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
• Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
• Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
• Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
• Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
• Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

THREE POTATO GRATIN

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.

COLORFUL POTATOES AU GRATIN

Steps:

• Peel all potatoes and slice into thin (1/8") slices. Alternate slices in layers in a 9x13" baking dish.
• Grate Gruyere.
• Heat the cream on a low heat until it starts to simmer.
• Add cream to potatoes.
• Add salt and pepper.
• Top with Gruyere.
• Bake at 400 degrees for about 40 minutes. The dish is done when the cream is thickened, the top is nicely browned, and the potatoes are very tender.
• Let cool for 15 minutes.