Sweet Potato-Russet Potato Gratin

Sweet Potato-russet Potato Gratin Recipe

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Cathy Gillespie


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


★★★★★ 1 vote



  • ·
  • 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
  • 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

How to Make Sweet Potato-Russet Potato Gratin


  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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About Sweet Potato-Russet Potato Gratin

Course/Dish: Potatoes
Other Tag: Quick & Easy

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