© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: LA Times
1 tablespoon butter
1 clove garlic
¼ cup gorgonzola cheese, crumbled
½ cup fontina cheese, grated
¾ cup parmigiano Reggiano, grated
2 pounds Yukon Gold or russet potatoes
¼ teaspoon nutmeg
1 cup heavy cream
Heat the oven to 325°F. Butter an 8 by 12 inch square or oval gratin pan. Cut the garlic in half and rub the cut side all over the interior of the pan. Set aside.
Using only ¼ cup plus 2 tablespoons parmigiano Reggiano, combine the cheeses. Set aside.
Peel the potatoes and place them in cold water. Remove 2 potatoes and pat dry. Thinly slice them and overlap the slices in the gratin dish. Season well with salt and pepper to taste. Distribute the combined cheeses evenly over the potatoes. Thinly slice the remaining potatoes and layer them over the cheese. Season with salt, pepper and nutmeg.
Pour the cream evenly over the potatoes. Distribute remaining parmigiano Reggiano evenly over the cream.
Bake 1 hour, 15 minutes until the cream is bubbly, the top well browned and the potatoes are tender. Let stand 5 minutes before serving.