Creamy Three Cheese Potato Gratin (Print Version)

# Ingredients:

→ Base Ingredients

01 - Russet potatoes (1.5-1.75 lbs, peeled and sliced ⅛ inch thick)
02 - Butter (2 tablespoons, plus extra for greasing)
03 - Medium onion (½, minced)
04 - Garlic clove (1, minced)

→ Sauce

05 - Chicken stock (¾ cup)
06 - Heavy cream (1¼ cups)
07 - Salt (1¼ teaspoons)
08 - Ground black pepper (½ teaspoon)

→ Cheese & Garnish

09 - Sharp cheddar cheese (2 cups, shredded)
10 - Fontina or Provolone cheese (¾ cup, shredded)
11 - Parmesan cheese (¼ cup, shredded)
12 - Fresh parsley (1 tablespoon, chopped)

# Instructions:

01 - Heat oven to 425°F (220°C)
02 - Melt butter in large skillet, cook onion until soft (5 minutes), then add garlic and seasonings for 30 seconds
03 - Add stock and cream, stir in sliced potatoes until well-coated
04 - Bring to simmer, cover and cook on medium-low for 15-20 minutes until potatoes are nearly tender
05 - Transfer to buttered 8x8-inch dish, top with cheese mixture
06 - Cook 10-15 minutes until cheese is golden brown, rest briefly before serving with parsley

# Notes:

01 - Can be made ahead and reheated at 350°F
02 - Perfect side dish for steak or chicken
03 - Can be made in individual dishes instead of one large dish