On Mon, 19 May 2008 08:50:39 -0500, Scott > fired up
random neurons and synapses to opine:

>1st time I made potatoes au-gratin I used sharp cheddar but that was too
>sharp so the next time I used mild but that was too mild. Next I'm using
>half and half mild and sharp and hopefully I will strike the right balance.

My favorite au gratin is a 3 cheese dish. IMHO, this is just perfect,
the right amount of "zip":

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Three-Cheese Potato Gratin

vegetables

1 tablespoon Butter
1 clove garlic
1/4 cup gorgonzola cheese; crumbled
1/2 cup fontina cheese; grated
3/4 cup parmigiano Reggiano; grated
2 pounds Yukon Gold or russet potatoes
1/4 teaspoon nutmeg
1 cup heavy cream

Heat the oven to 325°F. Butter an 8 x 12" 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 1/4 C. plus 2 T. 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 mins. until the cream is bubbly, the top well browned
and the potatoes are tender. Let stand 5 mins. before serving.

Contributor: LA Times Food Section

Yield: 6 servings

Preparation Time: 2 hours

--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields