Palm Restaurant Three Cheese Potatoes Au Gratin

THREE CHEESE POTATOES AU GRATIN
Palm Restaurant

1 Tbsp 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 a creamed spinach boat and top with remaining parmesan cheese (1/4 cup) and cheddar cheese. Place under broiler, until cheese is melted and golden brown