Sweet Potato-russet Potato Gratin Recipe

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Sweet Potato-Russet Potato Gratin

Cathy Gillespie


I got this out of Fine Cooking -- Can't wait to try it.

pinch tips: How to Peel Potatoes




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
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
russet potato, peeled and cut in half lengthwise, thin sliced half moons
sweet potato, peeled cut in half lengthwise, thin sliced half moons
1/3 c
parmigiano-reggiano, grated

Directions Step-By-Step

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.
Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
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.
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.
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.
Let it rest for 15-20 minutes before serving.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy