THE PALM RESTAURANT THREE CHEESE POTATOES au GRATIN
The nice blend of cheeses makes this side a family favorite. Serve with your favorite entree.
1 tablespoon whole butter
1 1/2 cups heavy whipping cream
12 oz. cooked and pushed red bliss potatoes
pinch of salt
pinch of ground black pepper
pinch of fresh thyme, chopped fine
1/2 cup Parmesan cheese, divided use
1/4 cup Gouda cheese
1/4 cup Cheddar cheese
Heat butter and heavy cream in a saute pan to a simmer. Add cooked potatoes, season with salt, pepper and thyme and stir until blended and hot throughout. Add 1/4 cup of parmesan cheese and 1/4 cup of Gouda cheese and stir until mixed well.
Transfer to an oven safe dish and top with remaining parmesan cheese (1/4 cup) and cheddar cheese. Place under broiler, until cheese is melted and golden brown.