Monday, March 2, 2015

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)
salt/pepper
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.





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