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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is a simple to make gratin that's unique because it incorporates both white and sweet potatoes. I sometimes add swiss cheese to increase the flavor-some light garlic may be good too. I keep the potatoes in water after slicing so they don't turn brown before I get the dish assembled. From Sunset. Ingredients:
2 lbs russet potatoes |
2 lbs yams or 2 lbs sweet potatoes |
fresh ground pepper |
3/4 cup chicken broth or 3/4 cup beef broth |
1/3 cup brandy (or additional broth) |
1/3 lb monterey jack cheese, thinly sliced |
1/4 cup parmesan cheese, grated |
salt |
Directions:
1. Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8 inch) slices.
2. Line the bottome of a buttered 2 1/2 to 3 quart shallow casserole with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams.
3. Mix the chicken broth with the brandy; pour over potatoes. Bake, covered, in a 375 degree oven until tender when pierced (about 1 1/4 hours). Uncover and top potatoes with cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.
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