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
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
Yield: 8 servings