Two-Potato Gratin
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter for gratin dish
- 3medium Yukon Gold potatoes, peeled and sliced ⅛ inch thick
- 1tablespoon chopped thyme
- ½teaspoon freshly grated nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1¼cups heavy cream
- 2small sweet potatoes, peeled and sliced ⅛ inch thick
Nutritional analysis per serving (4 servings)
450 calories; 30 grams fat; 19 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
- Step 2
Bake in oven for 1 to 1¼ hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.
Private Notes
Comments
I live in Southern California where the Yukon's sold are usually "small" and the sweet potatoes are usually quite large.
Wouldn't this recipe make a lot more sense if the produce measurements were in pounds, or cups?
Standard measurements are standard for a reason!
This turned out very tasty, but I did alter it. I used 2 large Russets and 1 large sweet potato. Followed the layering instructions but did not add the cream between the layers as this recipe states. I sautéed an onion and then added 1.5 cups heavy cream with 1/2 cup whole milk to the sauté pan, scalded it, and then poured the cream/onion mixture over the top of the layers. Also added 1/4 cup of bread crumbs to the top (I used an oval Corning ware dish) and then cooked for 1 hour at 400 degrees.
I will try it soon, though I've often added sweet potatoes to such dishes. But - isn't it more an escalloped potato dish? I kept looking for the cheese!
I made this again yesterday and decided to wing it on the proportions- I had one very large white sweet potato and several medium yellow potatoes. I ended up with 5 layers ( in a pan that may have been too large but once you start it’s too late to change), used a pint of heavy cream and it was delicious, loved by everyone.
Followed others suggestions and used some veg broth and creamy oat milk instead of cream and was delicious. Also, did 400 degrees for one hour and covered with foil so it woiuldn't burn.
This recipe lacks useful measurement. Small, medium, large are relative assessments. Even if I knew what you mean by small (no idea), does that mean I can't make this dish if there are no small sweet potatoes at the store? How big is a medium gratin dish? Or a skillet of unknown size. 300F is very low for this dish but maybe it would with very thin layers placed in a wide dish. Since we have no useful measurements, we'll never know.
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