Three-Cheese Potato Gratin

Three-Cheese Potato Gratin
Photo by Scott Phillips


  • 2 lb. russet potatoes (3 to 4 medium)
  • 2 tsp. unsalted butter, at room temperature
  • 4 oz. fresh goat cheese, crumbled (about 2/3 cup)
  • 1-½ cups whole milk
  • Kosher salt and freshly ground white pepper
  • 1 cup heavy cream
  • Pinch freshly grated nutmeg
  • + 4 more ingredients
    • 2 oz. freshly grated Parmigiano-Reggiano (about ½ cup)
    • 4 oz. grated Swiss cheese (about 1 cup)
    • 2 to 3 sprigs rosemary, 3 inches long
    • 2 large cloves garlic, smashed and peeled

Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter. Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat...

View full recipe at Fine Cooking


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