Skip to main content

Two-Potato Gratin

Now this may be a little bit of work but most of the real work happens in the oven. While that's going on, you can clean all the pans you used, which I must admit there are quite a few. It is quite colorful looking - rather than that pale looking regular potato gratin.

Two-Potato Gratin (Adapted from Cooking Light)

2 medium baking potato, peeled and sliced 1/4" thick
2 medium sweet potato, peeled and sliced 1/4" thick
2 quarts chicken stock
2 T oil
3 green onions, sliced
2 garlic cloves, crushed
1 T fresh thyme
3 T flour
1 1/2 c milk
1 c chicken stock (reserved from potato liquid)
3 oz Gruyere cheese, grated
1 oz (1/4 c) Parmesan Cheese

Place potatoes in a stockpot with chicken stock. Bring to a boil and cook for 4 minutes.

Meanwhile in a saucepan heat oil and green onions. Saute until softened, add garlic and thyme. Cook until fragrant. Whisk in flour and cook for about 3 minutes. Gradually add milk; whisking constantly. 

Remove potatoes from water and spread out on baking sheet. Add 1 c of the chicken stock to the milk mixture and cook until thickened. Remove from heat and add cheese.

Grease a 2 qt casserole dish. Pour a thin layer of the milk into the bottom of the dish. Place a layer of white potatoes on the bottom. Sprinkle with salt and pepper. Next place a layer of sweet potato. Sprinkle with salt and pepper. Shingle the next layer alternating potatoes. Pour milk mixture over the potatoes. Sprinkle with Parmesan cheese.

Bake at 350 for 1 hour or until potatoes are tender. Place under broiler to brown the top.

I left off the Parmesan cheese. It was good without it but in retrospect, it would have added a little more color and taste. This is not a super heavy potato gratin. It does taste rich but it's not artery-clogging rich.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…