RECIPE # 5128 THREE CHEESE AU GRATIN POTATOES Mon. Feb. 10, 2014 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5128 THREE CHEESE AU GRATIN POTATOES Mon. Feb. 10, 2014

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CHEF HOSS FUENTES / THE PALM RESTAURANT

 

1 cup cooked and diced red bliss potatoes

1 Tablespoon butter

½ cup heavy cream

Pinch of kosher salt to taste

4 turns of pepper mill to taste

¼ teaspoon fresh thyme, finely chopped

¼ cup parmesan cheese

2 Tablespoons sharp white cheddar cheese

2 Tablespoons gouda cheese

Heat butter and heavy cream in a sauté pan to a simmer. Add cooked potatoes; season with salt, pepper and thyme and stir until blended and hot throughout. Add 2 oz of parmesan cheese and 2 Tablespoons of gouda cheese, and stir until well mixed. Transfer to an 8 ½ inch Sole Dish and top with remaining 2 oz of parmesan cheese and cheddar cheese. Broil until cheese turns golden brown.

 

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