two-potato gratin

Name: Two-Potato Gratin
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 medium baking potatoes, peeled and cut into 1/4 inch thick slices (about 3 cups); 2 medium sweet potatoes, peeled and cut into 1/4 inch thick slices (about 4 cups); 2 quart(s) low sodium chicken stock; 2 tablespoon(s) canola oil; 3 tablespoon(s) all-purpose flour; 2 clove(s) garlic, crushed; 1 1/2 cup(s) milk; 2 sprig(s) thyme; 3/4 teaspoon(s) kosher salt, divided; 1/4 teaspoon(s) black pepper, freshly ground; 3 ounce(s) gruyere cheese, shredded (about 3/4 cup); - cooking spray; 2 tablespoon(s) fresh chives, chopped, divided; 1 1/2 teaspoon(s) fresh thyme, chopped; 1 ounce(s) fresh parmigiano-reggiano cheese, grated (about 1/4 cup)

12 Pinches

Lynette C

Gulf Breeze, FL

Updated on Dec 26, 2015

I love gratin potatoes....this one is a bit of an effort. I think nothing of making the sauce....my grandma was always making these sauces in an attempt to get us to eat veggies. LOL. The combination of sweet and baking potatoes adds a depth of flavor.

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prep time 30 Min

cook time 1 Hr 10 Min

method Bake

yield 8 serving(s)

Ingredients

2 medium baking potatoes, peeled and cut into 1/4 inch thick slices (about 3 cups)
2 medium sweet potatoes, peeled and cut into 1/4 inch thick slices (about 4 cups)
2 quarts low sodium chicken stock
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 cloves garlic, crushed
1 1/2 cups milk
2 sprigs thyme
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, freshly ground
3 ounces gruyere cheese, shredded (about 3/4 cup)
- cooking spray
2 tablespoons fresh chives, chopped, divided
1 1/2 teaspoons fresh thyme, chopped
1 ounce fresh parmigiano-reggiano cheese, grated (about 1/4 cup)

How To Make two-potato gratin

Step 1

Preheat oven to 350 degrees.

Step 2

Place potatoes in a large stockpot; cover with stock. Bring the mixture to a boil. Cook 4 minutes. Remove from heat. Carefully remove the potatoes from the pot using a slotted spoon, reserving the cooking liquid. Arrange the potato slices in a single layer on a jelly-roll pan; set aside.
Step 3

Strain the cooking liquid through a fine mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard the solids and the remaining cooking liquid.
Step 4

Heat a medium saucepan over medium heat. Add the oil to the pan. Sprinkle the flour over the oil; cook 1 minute, stirring constantly with a whisk. Add the garlic; cook 2 minutes, stirring frequently. Combine milk and reserved 1 cup cooking liquid. Gradually pour milk mixture into the flour mixture in pan, stirring constantly with a whisk. Add thyme sprigs to the pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from the heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir 1/2 teaspoon salt, pepper, and Gruyere cheese into the sauce.
Step 5

Spread 1/2 cup sauce in the bottom of a broiler-safe 2 quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over the sauce. Over the flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining 1/4 teaspoon salt, 1 tablespoon chives, and shopped thyme; pour remaining sauce over the potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350 degrees for 1 hour or until the potatoes are tender when pierced with a knife.
Step 6

Remove gratin from the oven. Preheat the broiler to high.
Step 7

Place the gratin in the oven. Broil the gratin 3 minutes or until lightly browned. Sprinkle with the remaining 1 tablespoon chives.
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