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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This dish came from the Oprah Magazine Cookbook. Ingredients:
1 tablespoon butter |
1 cup whole milk or 1 cup 2% low-fat milk |
3/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 pinch dried ancho chile powder |
1 pinch of grated nutmeg |
1 lb yukon gold potato, peeled, and sliced into 1/2 inch thick rounds |
1 lb sweet potato, peeled and sliced into 1/2 inch thick rounds |
3 tablespoons whole grain mustard |
1 cup shredded gruyere cheese |
Directions:
1. Preheat oven to 400 degrees. Butter a shallow 2-quart gratin pan or ceramic baking dish.
2. In a large saucepan, combine milk, salt, pepper, chili powder, and nutmeg.
3. Heat to a boil over medium high heat.
4. Add potatoes and return to boil, simmering a few minutes, until mixture thickens slightly.
5. Remove pan from heat; stir in mustard.
6. With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer, Sprinkle with 1/2 cup of Gruyere.
7. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until potatoes are tender and the top is golden.
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