Creamy White and Sweet Potato Gratain
Created by Kchurchill5 on November 12, 2012
- Servings: 9
- Prep Time: 15m
- Cook Time: 60-75m
- Recipe #6939
Ingredients
- 1 3/4 pounds russet potatoes, peeled and thin sliced
- 1 3/4 pounds sweet potatoes, peeled and thin sliced
- 1 medium onion, thin sliced
- 3 large garlic cloves, minced
- 1 1/2 cups gruyere cheese
- 1 1/4 cups heavy whipping cream (do NOT use anything else)
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter (1 for the dish; 3 for the casserole)
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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