Delicious!!! 1 hour was probably a little long in the oven since the potato's are parboiled. In the future i will bake the potatoes raw and make the sauce with a cup of broth.
Photo: Romulo Yanes; Styling: Philippa Brathwaite
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Total: 1 Hour, 40 Minutes
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
- 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)
- 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.
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