Two-Potato Gratin

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 9.3g
  • Carbohydrate: 25.2g
  • Fiber: 2.7g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 339mg
  • Calcium: 228mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 5. Remove gratin from oven. Preheat broiler to high.
  6. 6. Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Two-Potato Gratin Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy