On Mon 19 May 2008 07:19:48p, Terry Pulliam Burd told us...

> 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":
>
> @@@@@ Now You're Cooking! Export Format
>
> 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

I would *love* this, Terry. Alas, David would hate it. Guess it will be a
long time before I get to make it. :-(

--
Wayne Boatwright
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