Patrick Bartlett: Gratin... start to finish!

It started with a bunch of stuff -- including Brussels Sprouts for my final (bonus) T-Day recipe series...

Sprouts and Taters x 3

And ended with this...

Three Potato - Four Cheese Gratin

LOTS OF METHOD PICS AND RECIPE AFTER THE JUMP...

Three Potato - Four Cheese Gratin

Ingredients:

3 cups heavy cream
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 teaspoon ground nutmeg
Butter
1 each, russet, dark and light sweet potatoes peeled and cut into thin slices
Salt and freshly ground black peppe
3/4 cup each grated Parmesan, Swiss, Asiago.
½ cup Gruyere

Method:

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, rosemary, and nutmeg.

While cream is heating up, butter a casserole dish. Combine grated cheeses together. Remove cream from heat, and strain herbs. Place a layer of potato in an overlapping pattern and season with salt and pepper. Ladle a little over the potatoes. Top with some grated Cheese. Make 3 more layers, dusting last layer with remaining cheese. Bake, uncovered, for 45 minutes or until top is bubbling with browning cheese. Remove from oven and allow to cool slightly before serving.

Step-by-Step...

Steep the thyme and rosemary in the cream over medium heat, once cream starts to bubble on the edges, reduce to low and let sit for about 15 minutes and strain...

Straining Cream

Next, peel the three potatoes (and it's TRUE, none of them are yams - we don't have yams here... only sweet potatoes - YAMS are gigantic and scary... well not scary, but NOT a potato at all!)...