Sweet Potato-russet Potato Gratin
From circlemoon8 13 years agoIngredients
- Topping: shopping list
- 1 1/2 c fresh bread crumbs shopping list
- 2 Tbsp unsalted butter, melted shopping list
- kosher salt shopping list
- 1 Tbsp Dijon mustard shopping list
- 2 Tbsp parmigiano-reggiano, grated shopping list
- 2 tsp fresh flat-leaf parsley, chopped shopping list
- Gratin: shopping list
- 2 Tbsp unsalted, butter shopping list
- 1 c shallots, thinly sliced shopping list
- kosher salt shopping list
- 2/3 c heavy cream shopping list
- 2/3 c chicken broth shopping list
- 2 Tbsp prepared horseradish shopping list
- freshly ground black pepper shopping list
- 1 russet potato, peeled and cut in half lengthwise, thin sliced half moons shopping list
- 1 sweet potato, peeled cut in half lengthwise, thin sliced half moons shopping list
- 1/3 c parmigiano-reggiano, grated shopping list
How to make it
- Make the topping: In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmigiano and parsley.
- Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
- Melt 2 TBS butter in a saucepan over medium heat. Add shallots and pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take the pan off the heat.
- Assemble the gratin: In a large bowl, combine the potato and sweet potato slices with salt, Parmigiano and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.
- Bake the gratin: Cover with the breadcrumbs. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the potatoes are tender when pierced with a fork, about 1 hour.
- Let it rest for 15-20 minutes before serving.
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The Rating
Reviewed by 1 people-
OMG! I ate the whole thing!
See Sweet Potato Russet Potato Gratin for more.
10/22/14pointsevenout in Athens loved it
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