Creamy White and Sweet Potato Gratain

15m
Prep Time

60-75m
Cook Time

1h 15m
Ready In

Recipe: #6939

November 12, 2012

Categories: Side Dishes, Garlic, Onions, Potatoes, Christmas, New Years, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, more

recipe by:
Kchurchill5

"This is a lovely rich dish, and full of flavor. It isn't difficult to make, but it does take a bit of time to bake, so I usually make this on the weekend or for entertaining. Also, these are fantastic cooked in individual gratain dishes - perfect for entertaining. One note: this is really best using a mandolin to slice the potatoes, or a lot of patience to slice the potatoes very thinly."

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (265.1 g)
Calories 578.6
Total Fat - 28.8 g
Saturated Fat - 13.5 g
Cholesterol - 135.1 mg
Sodium - 2996.1 mg
Total Carbohydrate - 13.8 g
Dietary Fiber - 0.3 g
Sugars - 0.7 g
Protein - 63.8 g
Calcium - 291.3 mg
Iron - 5.5 mg
Vitamin C - 1.7 mg
Thiamin - 0.2 mg

Step 1

Potatoes and Onion ... Using a mandolin or thin knife, slice your potatoes and onion about 1/8" thick. Lay on a paper towel to dry.

Step 2

Cream ... Add the cream to a measuring cup along with the nutmeg and garlic; microwave for 1 minute on medium high heat. You want to slightly warm up the cream before adding it to the casserole.

Step 3

Casserole ... I like to use either individual gratain dishes or a square casserole dish about 3 1/2" deep. I like the square dish because once the potatoes have rested a few minutes, you can cut into individual squares to serve. But feel free to use whatever you have on hand.

Step 4

Butter the casserole dish (liberally) with 1 tablespoon of the butter. Add a layer of the russet potatoes on the bottom of the dish, overlapping slightly so the bottom is completely covered. Season with salt, pepper, onion slices, pour a little of the warm cream over the top, and grated gruyere cheese.

Step 5

The second layer is the same as the first, but using the sweet potatoes. Again, season with salt, pepper, onion, pour a little of the warm cream over the top, and grated gruyere cheese. Repeat with the russets and then another layer of sweet potatoes.

Step 6

One note: I don't like to add cheese to finish. I prefer to have the potatoes and onions as the top layer. But that is a personal preference; if you like more cheese, add more. Cut the remaining butter in small cubes and top the casserole.

Step 7

Bake ... Preheat the oven to 375 degrees and cook the potatoes 45-55 minutes on the middle shelf, uncovered. Then, increase the temperature to 400 degrees and cook an additional 15-20 minutes until the potatoes are tender and all the cream has been absorbed; also, the top will be golden brown and bubbly.

Step 8

Serve ... Remove from the oven and make sure to let it rest at least 5-10 minutes before serving. Garnish with fresh chives, then cut into squares and ENJOY! As mentioned, this dish is also wonderful served in individual gratain dishes.