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Tri-colored Potato and Goat Cheese Gratin

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“This potato dish is so sinfully RICH. I wouldn't recommend eating this on a regular basis!!! (But it's a nice treat when you want to splurge ; >). This recipe was listed as the side dish that Emeril serves with his ribeye roast.”

Ingredients Nutrition


  1. For best results, use a mandoline to slice the potatoes into even slices.
  2. Preheat oven to 400 degrees.
  3. Butter a 9x13” baking dish, or ceramic soufflé dish with butter.
  4. In a sauce pot, bring garlic cloves and cream to a simmer.
  5. Season with salt and white pepper.
  6. Simmer for about 15 minutes, or until the cream has reduced by about ¼ and has thickened slightly.
  7. Remove from heat, and whisk in goat cheese crumbles.
  8. To assemble the potatoes in dish:
  9. Layer the potatoes, overlapping slightly in alternate layers (white potato, sweet potato, and red potato).
  10. When the first three layers are in the dish, carefully ladle a couple scoops of the cream and cheese mixture over the potatoes, just to coat the bottom slices and the bottom of the pan.
  11. Finish layering the rest of the potatoes, alternating as before.
  12. There should be about 6 layers in all.
  13. Pour the rest of the cream mixture over the top.
  14. Cover with foil and bake in oven for 35 minutes.
  15. Remove foil and continue cooking for another 10 minutes, or until the top is golden brown.
  16. Please let gratin cool at least 10 minutes before serving.

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