By Celene Ann
I come from a long line of bakers and makers. My great grandmother used to take a recipe and alter it depending on what she had on hand. I remember my grandmother sharing that same skill. You could always taste the “love”, because when they used their hands, magic happened.
I still believe there is magic in how people cook. No one cook is the same, or shares the same style. My mom would tell you she is no way like my great grandmother. Even if that were to be true, appearance wise, there is a bit of similar passed down flair that my mom has inherited in her baking and cooking.
This recipe has that magical flair to it. As simple as it sounds, the recipe is a perfect vessel for adding to it, but leaving it on it’s own is pure heaven. She shared this recipe with me on Mother’s Day, showing me how she made this simple yet fantastic dish. It’s quite easy to make, and very few ingredients!
3 Cheese Potato Au Gratin
5 lbs of potatoes, washed and peeled
1 cup of heavy cream
1 cup of milk
1 pkg Mozzarella pearls
11/2 cups Havarti Cheese
1 cup Grated Parmesan
½ stick of Butter
Salt and Pepper
2 cloves of Grated garlic
Slice the peeled potatoes. We used an attachment on a food processor to slice them. They should be thin so they lay nicely and cook evenly.
Bring the cream, milk to a boil. Add in grated garlic as well as salt and pepper. Let it thicken then place off the heat and set aside.
Recommend taking a large baking dish and smearing butter and grated garlic around to coat the inside.
Start laying your first layer of potatoes. Add salt and pepper, followed by grated parmesan, shredded havarti, and mozzarella pearls. Finish off with dotting it with butter.
Repeat this process until you have used up all the potatoes.
Take your cream and milk mixture and pour it over all of the layers.
- Pop it in a preheated 350 F degree oven for 40min to an 1hr. I recommend checking it at 40 minutes. The time is based off of your own oven’s way of cooking. Potatoes should be fork tender, and cheese bubbly.