Ingredients
- 1 tablespoon butter
- 2 heads of garlic, split in half
- 1 quart of 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 cheese plus 2 tablespoons for garnish
- salt and white pepper
- 2 tablespoons chopped chives
Directions
Preheat oven to 400 degrees.
Grease an oval souffle dish with the butter. In a saucepan, bring the garlic and cream 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. Strain 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. Garnish with 2 tablespoons each of cheese and chopped chives.
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By only1island_116...
Yonkers, NY
on December 26, 2011
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I made this recipe for the 1st time 3 Thanksgivings ago and I had to make it every year since. My family loves it!
By cherleeFN
on March 07, 2011
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This is soooo delish! I even used slim milk with a little cornstarch to thicken it. Next time I will use a little more sweet potato - that's the best part
By pxrising
Plymouth, MI
on January 06, 2011
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This is unbelievely rich, delicious, decadent. Made it as a side for Christmas dinner. Followed recipe exactly--never had sweet potatoes in a gratin--loved the added color. Took another 15 minutes to cook off enough liquid, so might cut liquid down and try with half and half or whole milk next time to cut some of the calories. But for a holiday splurge will stick with the cream. First time my mom ever asked me for a recipe! Emeril, you rock--you never fail me.
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