Thursday, March 1, 2012

Yukon Gold and Sweet Potato Gratin

This potato recipe is one to keep on file for entertaining and feeding a hungry crowd.  

recipe from Epicurious

The photo does not do this creamy potato dish justice.  Thin slices of golden Yukon Gold potatoes and orange-colored sweet potatoes bask in a velvety rich herb infused cream sauce.  The beauty of this dish, aside from the visual delight is that it can be prepared 6 hours prior to baking.  That makes it a perfect dish for entertaining.  The sauciness of the potatoes make this the perfect accompaniment for roasted meats that don't have a gravy or sauce.  Seasonally, this works well in autumn with pork and turkey.  
Slice the potatoes thinly and evenly with a food processor or mandoline.  

Yield: 10 servings
1 1/2 lbs medium Yukon Gold potatoes
1 1/2 lbs medium red-skinned sweet potatoes
2 cups heavy cream
1/4  cup (1/2 stick) butter
2 cloves garlic, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoons freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyere cheese (about 5 ounces)

Butter 13x9x2 inch glass baking dish.  Drain potatoes, then pat dry with towels.  Transfer half of potatoes to prepared baking dish.  Use hands to distribute and spread evenly.Sprinkle with half of salt and pepper mixture, then half of herb mixture.  Sprinkle with half of cheese.  Repeat with remaining potatoes, salt-pepper mixture, herbs and cheese.  Pour cream mixture over gratin, pressing lightly to submerge potatoes as much as possible.  
Do ahead: Can be made 6 hours ahead.  Cover with plastic wrap and chill.  Remove plastic wrap before baking.

Preheat oven to 400 degrees F.  Cover gratin tightly with foil and bake 30 minutes.  Remove foil and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.  Let stand a few minutes and then serve.  
Fill large bowl with cold water.  Working with 1 Yukon Gold potato at a time, peel and cut into 1/8 inch thick rounds and place in bowl with water.  Repeat with sweet potatoes.  Combine cream, butter and garlic in medium saucepan; bring to simmer.  Remove from heat.  Mix all herbs in small bowl.  Mix salt and pepper in another small bowl.  

No comments:

Post a Comment

Thanks for your comments. I love to hear from readers of Spiral Style


Blog Widget by LinkWithin