Two-Potato Tart Gratin Recipe

Name: Two-Potato Tart Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; All-purpose flour for dusting; 1 trans fat-free ready-made pie crust; 1 large egg white, lightly beaten; 1/2 cup heavy cream; 1/2 cup 2% reduced-fat milk; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1 garlic clove; 1/2 teaspoon pepper; 1 pound Yukon Gold potatoes (2 large), peeled and sliced into 1/16-inch-thick slices; 1/2 pound sweet potatoes (1 large), peeled and sliced into 1/16-inch-thick slices; 3 tablespoons finely grated Parmesan cheese; 1 tablespoon unsalted butter, cut into pieces

Servings: persons

Cooking spray
All-purpose flour for dusting
1 trans fat-free ready-made pie crust
1 large egg white, lightly beaten
1/2 cup heavy cream
1/2 cup 2% reduced-fat milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 garlic clove
1/2 teaspoon pepper
1 pound Yukon Gold potatoes (2 large), peeled and sliced into 1/16-inch-thick slices
1/2 pound sweet potatoes (1 large), peeled and sliced into 1/16-inch-thick slices
3 tablespoons finely grated Parmesan cheese
1 tablespoon unsalted butter, cut into pieces

1
Preheat oven to 375u00b0. Line a large square baking dish with foil and place in middle of oven. Spray a 9 1/2- to 10-inch fluted tart pan with cooking spray; set aside.
2
Dust work surface lightly with flour. Unroll pie crust and roll dough into a 12-inch round. Fit in tart pan and press overhang inward to reinforce side. Prick bottom in several places with a fork. Chill 30 minutes (or freeze 10 minutes).
3
Place a piece of parchment over crust in tart pan and fill with pie weights. Bake in oven until dough just sets (15-20 minutes), then remove parchment and weights and bake until bottom is pale golden (5-10 minutes more). Remove from oven and immediately brush bottom with egg white; cool completely.
4
Mince and mash garlic to a paste. Add to a bowl along with cream, milk, nutmeg, salt, and pepper. Whisk to combine.
5
Layer potatoes, alternating Yukon Golds and sweet potatoes, in tart pan. Pour cream mixture over potatoes, pressing gently to distribute liquid. Sprinkle top with Parmesan and dot with butter. Cover surface directly with a round of parchment paper.
6
Bake until potatoes are tender (test with a small sharp knife), 40-50 minutes. Remove parchment and bake until browned in spots (15-20 minutes). Cool in pan on rack 20 minutes before removing side of pan.

404

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Cooking spray, All-purpose flour for dusting, 1 trans fat-free ready-made pie crust, 1 large egg white, lightly beaten, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Two-Potato Tart Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions