sweet potato-russet potato gratin

Name: Sweet Potato-Russet Potato Gratin
Ingredients: - topping:; 1 1/2 cup(s) fresh bread crumbs; 2 tablespoon(s) unsalted butter, melted; - kosher salt; 1 tablespoon(s) dijon mustard; 2 tablespoon(s) parmigiano-reggiano, grated; 2 teaspoon(s) fresh flat-leaf parsley, chopped; - gratin:; 2 tablespoon(s) unsalted, butter; 1 cup(s) shallots, thinly sliced; - kosher salt; 2/3 cup(s) heavy cream; 2/3 cup(s) chicken broth; 2 tablespoon(s) 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 cup(s) parmigiano-reggiano, grated

(1 RATING)

17 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on Sep 6, 2010

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

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Ingredients

- topping:
1 1/2 cups fresh bread crumbs
2 tablespoons unsalted butter, melted
- kosher salt
1 tablespoon dijon mustard
2 tablespoons parmigiano-reggiano, grated
2 teaspoons fresh flat-leaf parsley, chopped
- gratin:
2 tablespoons unsalted, butter
1 cup shallots, thinly sliced
- kosher salt
2/3 cup heavy cream
2/3 cup chicken broth
2 tablespoons 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 cup parmigiano-reggiano, grated

How To Make sweet potato-russet potato gratin

Step 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.

Step 2

Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
Step 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.
Step 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.
Step 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.
Step 6

Let it rest for 15-20 minutes before serving.
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