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
Directions
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.
Photo: Three-Cheese Potato Gratin Recipe

















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By mj2222
on April 02, 2013
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This was so good, when I went to discard about a spoonful of leftovers, my husband protested. The addition of the sweet potato was genius. I fooled around a little bit with the cheeses (added a little more, added a little more liquid, and baked for 15 more minutes. The key is to let the dish rest after baking - that is what gels the flavors. I will absolutely make this again.
By grandboys2
on March 05, 2013
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Gosh, when I first read the reviews I thought I'd have to change things up. But NOOOO. I didn't even check and went ahead and cooked my dish 20 minutes extra. SOOO moist, cheesy and delicious! It has an onion,garlic, smoked appley taste. Those sweet potatoes just make it. Thank you Giada, I love you and your recipes. If you cut your potatoes the size Giada suggest, you will have no problems. No need at all to add extra broth or cream. Love it.
By boletus edulis
Fort Collins, CO
on December 27, 2012
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The combination of potatoes and yams makes a beautiful gratin. A big hit at our Christmas day buffet. I will definitely use this recipe again!
Read all 24 reviews