Two-Potato Gratin

Name: Two-Potato Gratin
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 3 medium-size baking potatoes, peeled and thinly sliced; 3 small sweet potatoes, peeled and thinly sliced; Kosher salt and freshly ground pepper to taste; 1 cup heavy cream; 2 cloves garlic, peeled and minced; 1/4 teaspoon ground nutmeg

By Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 4(10)
Comments: Read comments

Featured in: Anne's Mountain Range

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Ingredients

Yield:4 servings

1teaspoon olive oil
3medium-size baking potatoes, peeled and thinly sliced
3small sweet potatoes, peeled and thinly sliced
Kosher salt and freshly ground pepper to taste
1cup heavy cream
2cloves garlic, peeled and minced
¼teaspoon ground nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
After seasoning the roast (see recipe above), use the olive oil to grease a 13-by-9-by-2-inch baking dish. Layer the potatoes, overlapping them slightly, creating alternate rows of white and sweet potatoes. Season each layer lightly with salt and pepper. Pour the cream over the potatoes and sprinkle with garlic and nutmeg. Cover loosely with aluminum foil.
Step 2
Place the roast and the gratin in the oven and bake for 45 minutes. Uncover the potatoes and continue to bake for 15 minutes longer. Remove the gratin from the oven. Recover it to keep it warm and set aside while preparing veal sauce (see recipe above).
Step 3
The gratin should be cut into squares and served with the veal.