Tri-colored Potato and Goat Cheese Gratin

• 1 tablespoon butter
• 2 heads garlic, peeled and halved
• 1 quart heavy cream
• salt
• freshly ground white pepper, to taste
• 12 lb goat cheese, crumbled
• 1 lb baking potato, peeled and sliced 1/4 inch thick
• 1 lb sweet potato, peeled and sliced 1/4 inch thick
• 1 lb red potatoes, sliced 1/4 inch thick

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 souffle 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 1/4 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.

butter, garlic, heavy cream, salt, freshly ground white pepper, goat cheese, baking potato, sweet potato, red potatoes

Taken from www.food.com/recipe/tri-colored-potato-and-goat-cheese-gratin-92590 (may not work)