Throwback Thursday, Sweet Potato Gratin

the Painted Apron

2 years ago

I am praying for all my Florida friends

and those in the path of catastrophic Hurricane Milton,

plus all those suffering in North Carolina

and places devastated by Helene

Please donate to the Red Cross or Samaritan’s Purse if you can,

they need so much help…

❤️🙏❤️

This recipe combines russet potato slices with sweet potato slices

into a delicious scalloped potato casserole

The sweet potatoes give the standard scalloped potato dish

a real flavor boost

and they cut the richness of the cream and cheese

in a very palatable way

Scalloped or au gratin potatoes have a reputation of being hard to make,

but if you slice your potatoes evenly and very thin

they will cook evenly and thoroughly

I use an inexpensive Mandolin type slicer from the grocery store,

but you can use your food processor or a knife

You don’t have to peel them~

There is so much texture and vitamin content in the peel,

just scrub your potatoes thoroughly before slicing

Once sliced, toss them in a bowl with cream and salt

Transfer potatoes into a lightly greased deep casserole dish

You can layer by color if you want to but it’s really not necessary,

just try to have them mixed up well

Top with part of the cheese, the rest of the cream

and then the rest of the cheese

Now cover tightly with foil and refrigerate until you are ready to bake

If you want to do this one day ahead,

partially bake potatoes for 40 minutes, covered

Cool and refrigerate overnight

Before serving, bring to room temperature,

then uncover and bake for 30-45 minutes

until hot, golden and bubbly

Let the gratin set for 5-10 minutes

then cut into squares like a lasagna

SWEET POTATO GRATIN

Course Side Dish

Cuisine American, Southern

Keyword baked sweet potatoes, potato casserole, potato gratin, russet potatoes, scalloped potatoes

Prep Time 20

Cook Time 1

Servings 8

Ingredients

2 large sweet potatoes
2 large russet potatoes
1 1/2 T salt
1 1/2 cups heavy cream divided
6 oz Gruyere cheese grated

Instructions

Wash potatoes well, and do not peel. Slice into even thin, 1/8″ slices with a mandoline or sharp knife.
Place slices into a large mixing bowl and pour in 3/4 cup cream and the salt. Gently toss potato slices to coat with cream.
Transfer slices into a lightly greased 2 quart deep baking dish or gratin pan, spreading potato slices into flat even layers. Sprinkle with 1 cup, 4 oz. of cheese. Pour the rest [3/4 cup] of cream over potatoes and top with the rest of the cheese.
Cover loosely with aluminum foil. Bake at 400 for 40 minutes. Uncover and bake 20 to 25 more minutes until potatoes are tender and golden. Test doneness by inserting a sharp knife, it should slice easily through the potatoes. Let set for 5-10 minutes and cut into squares to serve. Makes 8 servings.

Notes

Make ahead. If you want to make the day before, bake covered potatoes for 40 minutes at 400. Remove, cool and refrigerate. Before serving bring dish to room temperature and continue baking uncovered until potatoes are tender and golden for about 30-40 minutes.

Once baked, leftovers can be reheated, covered and baked at 350 for 30-45 minutes.