Sweet & White Potato Gratin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is a variation on the fabulous recipe in Williams-Sonoma's Holiday Celebrations cookbook. I made it a bit simpler by substituting cheddar for the fontina (not a really close substitution, I know, but I'm so much more likely to have it on hand, and it still tastes great!), replacing the fresh thyme with dried, and adding a French-fried onion topping instead of breadcrumbs, which adds a lovely flavor. I prefer goat cheese to the feta myself, but feta works just fine if you can't find the goat cheese. By the way, as an Italian, I am pleading with you NOT to use the canned powder masquerading as Parmesan cheese! The bagged, pre-shredded cheese I'll allow, however! :) Ingredients:
1 1/2 lbs russet potatoes |
1 lb sweet potato |
1 1/2 cups cheddar cheese, shredded |
1/4 lb feta or 1/4 lb goat cheese, crumbled |
1/4 cup parmesan cheese or 1/4 cup romano cheese, shredded |
1 teaspoon dried thyme |
1 teaspoon salt |
ground pepper |
2 tablespoons flour |
1 cup heavy cream |
1 cup chicken broth |
1 1/2 cups canned french-fried onions |
Directions:
1. Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
2. Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
3. In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
4. Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
5. Pour the chicken broth and cream over the potatoes.
6. Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
7. Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.
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