Two-Potato Gratin Recipe

Name: Two-Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere 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)

Servings: persons

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 Gruyere 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 350u00b0.
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 Gruyere 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 350u00b0 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.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Two-Potato Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Potato Gratin

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