Three Potato Au Gratin

This is a fantastic dish that has won first place in cooking competitions. It is one of my favorite dishes and it pairs great with a good steak. While it may not be low calorie or low fat... It will surely put a smile on the face of every one who eats it. Enjoy!

1/4 stick of butter

2 heads garlic, halved

1 quart heavy cream

Sea salt

Freshly ground white pepper

1/4 pound brie cheese, crumbled

1/4 pound goat cheese, crumbled

1 pound russets potatoes, peeled, and sliced 1/4-inch thick

1 pound sweet potatoes (not yams), peeled and sliced 1/4-inch thick

1 pound red or golden potatoes, peeled and sliced 1/4-inch thick

Preheat the oven to 400 degrees F.

Grease a porcelain souffl'e dish with the butter.

In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Whisk in the cheese.

Season the potatoes with salt and white pepper. Layer the potatoes in the souffl'e dish, alternating the russet potatoes, sweet potatoes and red potatoes. You should have a total of six layers. Strain the cream and cheese mixture to remove the garlic and pour over the potatoes. Cover the souffl'e dish with aluminum foil and place in the oven. Bake for 45 to 55 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving.