Sweet Potato-russet Potato Gratin |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Great side dish. Ingredients:
topping |
1 1/2 c fresh bread crumbs |
2 tbsp unsalted butter, melted |
kosher salt |
1 tbsp dijon mustard |
2 tbsp parmigiano-reggiano, grated |
2 tsp fresh flat-leaf parsley, chopped |
gratin |
2 tbsp unsalted, butter |
1 c shallots, thinly sliced |
kosher salt |
2/3 c heavy cream |
2/3 c chicken broth |
2 tbsp prepared horseradish |
freshly ground black pepper |
1 russet potato, peeled and cut in half lengthwise, thin sliced half moons |
1 sweet potato, peeled cut in half lengthwise, thin sliced half moons |
1/3 c parmigiano-reggiano, grated |
Directions:
1. Make the topping: In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmigiano and parsley.
2. Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
3. Melt 2 TBS butter in a saucepan over medium heat. Add shallots and pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take the pan off the heat.
4. Assemble the gratin: In a large bowl, combine the potato and sweet potato slices with salt, Parmigiano and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.
5. Bake the gratin: Cover with the breadcrumbs. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the potatoes are tender when pierced with a fork, about 1 hour.
6. Let it rest for 15-20 minutes before serving.
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