I sometimes think that I have the attention span of a cocker spaniel.
My Note to Self: when shredding/crumbling 1/4 cup of a very soft
cheese such as gorgonzola, do try to remember that if you pile 1/2 cup
of Fontina and 3/4 cup of parmigiano Reggiano, set the cheese aside to
attend to the rest of the dish, chances are that you're going to
return to the cheese and find the gorgonzola nearly squashed back into
its original form and have to re-shred/crumble it.

The recipe that inspired the post (and is soooo good - I also had some
extra shredded sharp cheddar that I threw on top):

@@@@@ 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

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"