Two-Potato Gratin

Two-Potato Gratin Recipe
Photo: Romulo Yanes; Styling: Philippa Brathwaite
No heavy cream or butter is needed for this comforting side dish of Two-Potato Gratin when you start with high-flavor, nutty-intense Gruyere and Parmigiano-Reggiano cheeses.

Yield:

Serves 8
Total time: 1 Hour, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Calories 218
Fat 9 g
Satfat 3.5 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 9.3 g
Carbohydrate 25.2 g
Fiber 2.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 339 mg
Calcium 228 mg

Ingredients

2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices (about 3 cups)
2 medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 4 cups)
2 quarts no-salt-added chicken stock (such as Swanson)
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 garlic cloves, crushed
1 1/2 cups 2% reduced-fat milk
2 thyme sprigs
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
Cooking spray
2 tablespoons chopped fresh chives, divided
1 1/2 teaspoons chopped fresh thyme
1 ounce fresh Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation

1. Preheat oven to 350°.

2. Place potatoes in a large stockpot; cover with stock. Bring mixture to a boil; cook 4 minutes. Remove from heat. Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid. Arrange potato slices in a single layer on a jelly-roll pan; set aside. Strain cooking liquid through a fine-mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard solids and remaining cooking liquid.

3. Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic; cook 2 minutes, stirring frequently. Combine milk and reserved 1 cup cooking liquid. Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk. Add thyme sprigs to pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir 1/2 teaspoon salt, pepper, and Gruyère cheese into sauce.

4. Spread 1/2 cup sauce in bottom of a broiler-safe 2-quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over sauce. Over flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining 1/4 teaspoon salt, 1 tablespoon chives, and chopped thyme; pour remaining sauce over potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350° for 1 hour or until potatoes are tender when pierced with a knife.

5. Remove gratin from oven. Preheat broiler to high.

6. Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives.

Julianna Grimes,

Cooking Light

December 2012
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