Yukon Gold and Sweet Potato Gratin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This from Nov., 2005 Bon Appetit. Another one which I made several times in the ensuing months, then forgot until I just found it misfiled ! Recipe calls for 13x9 baking dish, but I use the next larger size, since estimating amounts of potato slices is inexact ! Easy to prepare ahead and bake when you start the rest of the meal. Ingredients:
6 tablespoons butter, divided |
2 1/4 lbs yukon gold potatoes, rinsed |
1 1/2 lbs red sweet potatoes, peeled |
2 cups whole milk |
1 garlic clove, pressed |
1 tablespoon kosher salt |
2 teaspoons fresh thyme leaves |
1 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 cup whipping cream |
Directions:
1. Heat oven to 400 degrees.
2. Coat 13x9x2 inch baking dish with 2 tablespoons butter.
3. Thinly slice all potatoes.
4. Place overlapping in prepared dish.
5. Bring milk and next 5 ingredients to boil in saucepan, then pour over potatoes.
6. Dot with 2 Tbsp butter.
7. Cover with foil.
8. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
9. Uncover potatoes, pour cream over, and dot with remaining 2 tablespoons butter.
10. Bake uncovered until top is golden brown in spots, about 25 minutes.
11. Cool slightly before serving.
12. Cover with foil.
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