Layered Four Cheese Potato Gratin

Potato Gratin...

If you are into potatoes...make this recipe. You'll never go back to boring!

It makes about four servings. For rednecks: Count the thumb, index finger, middle finger and the ring finger on the left hand and you come up with "four". But, first find someone who will be able to tell you the left hand from the right hand and what finger is what.

Here we go:

Two large potatoes
One half medium onion
One small Granny Smith Apple
One half cup of Heavy Cream
Quarter cup of crumbled blue cheese
Quarter cup of Parmesan
Half cup of shredded Monterey Jack
Half cup of shredded Mozzarella
Chef Paul Prudhomme's Vegetable Magic

Preheat the oven or grill to 400 degrees. Get yourself a small or medium oven proof casserole dish/ pan.

Cut one potatoes into thin dollar-size slices and spread them evenly across the bottom of the dish. Sprinkle on a generous portion of Chef Paul Prudhomme's Vegetable Magic on the bottom layer of potatoes.

Cut the Granny into thin slices and sprinkle onto the bottom layer along with the finely chopped onion.



Potato Gratin

Repeat with the second potato thinly sliced over that and sprinkle again with Paul's.

Sprinkle the cheese and pour cream over the top. Cover with foil and bake for one hour and one half or, until potatoes are done. Check on the spuds after an hour fifteen or so. Once the potatoes are done, remove the foil and cook for another five or so until slightly brown.

On the barbie we are going to heat just one side of the grill and bake on the cool side....with the hood down the whole time to keep the temperature up. For the rednecks: Means, instead of the hood, keeping sure the lid is down tight on the garbage can the whole darn time.




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