Three Cheese Potato Gratin Recipes

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

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.

Steps:

• Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.