We were thrilled and delighted to have “won” a unique and fabulous dinner experience at a February fundraiser for the Chase Family Foundation. Held in a local wine cellar and catered by 6 regional chefs, each course was spectacular and wonderfully paired with beautiful wines, the setting was gorgeous, transcended only by the company, gracious hosts and talented chefs – it was an incredible evening.
We loved everything on our plates, including the Smoked Gouda Potato Gratin presented during the entree course by Chef Justus Moll. Although the version I prepared for my family wasn’t quite as elegant, it allowed for delicious memories with each warm, gooey, cheesy bite.
4 potatoes, washed and cut into 1/8-inch thick slices
salt and freshly ground black pepper to taste
1/2 cup plus 3 tablespoons crumbled feta cheese, divided
1/2 cup plus 3 tablespoons freshly grated parmesan cheese, divided
1/2 cup plus 3 tablespoons shredded fontina cheese
1 cup cream, divided
Heat oven to 400F. Spray a 2 1/2 quart baking dish with cooking spray.
Layer one-fourth of potatoes in prepared dish, sprinkle with salt and pepper. Top potatoes with 1 tablespoon feta, 1 tablespoon parmesan and 1 tablespoon fontina. Drizzle with 1/4 cup cream. Repeat layers 3 times. Cover with foil and bake for an hour. Uncover, and top with all remaining cheeses.
Cook uncovered 15 minutes more or until cheese is golden brown. Garnish with crumbled feta.
Recipe adapted from Entertain Decorate Celebrate