Le Food Snob

Scalloped Gold and Sweet Potato Gratin

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20131225-233043.jpgMy grandma sent me a recipe for scalloped potatoes, which she clipped from the Milwaukee Journal-Sentinel. It was originally featured in Bon Appetit.

In the classic bad habit that I tend to have, I did not thoroughly read the directions and only baked the dish half the required time (also failed to cover it in tin foil). I figured out (on my own) that it needed a longer cooking time and 20 minutes after the Prime Rib was cold on my plate, the potatoes were good to go.

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ingredients

  • 1 1/2 lbs. gold potatoes
  • 1 1/2 lbs. medium red-skinned sweet potatoes
  • 3 c. heavy whipping cream
  • 1/4 cup (1/2 stick) butter
  • 4 garlic cloves, minced
  • 1 T. minced fresh rosemary
  • 1 T. minced fresh sage
  • 1 T. minced fresh thyme
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 oz. shredded Gruyère cheese

directions.

  1. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Meanwhile, mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
  2. Butter large glass or ceramic pie dish. Peel and slice potatoes to 1/8-inch slices. I used a mandolin slicer for this, which worked wonderfully easy and fast. Transfer one-third of potatoes to prepared baking dish and distribute evenly. Sprinkle with one-third of the salt-pepper mixture, then one-third of herb mixture. Sprinkle with one-third of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potatoes. (This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)20131229-224452.jpg
  3. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

I’m not a huge fan of sweet potatoes in savory dishes because … well … they are sweet. I find that I have to add lots of salt to counteract the sweetness. This dish is no exception. The only thing wrong with the dish (other than it was probably a bit over-cooked) is that I thought it needed some salt. Obviously an easy fix. I was so full by the time these babies were ready, I barely ate any. I had to recruit my neighbor to take some. Now I need to recruit my neighbor on the other side.

Recipe rating: 

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