Scalloped Russet and Sweet Potatoes

By á-2240

Ingredients

• 1 clove garlic
• 1 Tbsp butter, softened
• 1 large onion, peeled
• 2 Tbsp. olive oil
• 1/2 tsp. fresh thyme leaves
• 2 cups milk
• 1/2 cup whipping cream
• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 5 medium russet potaoes
• 1 medium sweet potato
• Fresh whole nutmeg

Details

Servings 8
Preparation time 50mins
Cooking time 105mins

Preparation

Step 1

1. Preheat oven to 350. Aggressively rub inside of 2 1/2- to 3 quart gratin dish with garlic clove, coat with 1 Tbsp butter, set aside.
2. With a mandoline or very sharp knife slice onion about 1/16 inch thick. In skillet over low heat cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat, stir in thyme leaves. Set aside.
3. In small saucepan heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. return to heat; bring to a gentle boil. Cook for 3 to 5 minutes or until thickened.
4. Peel all potatoes. With a mandoline or very sharp knife slice potatoes about 1/16 inch thick. Layer one third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.
5. Scatter about one-third of onions on potatoes. Spoon a third of cream mixture on potatoes. Create two more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with cream mixture on top (cream may not totally cover top).
6. Bake uncovered 45 minutes. Increase oven temperature to 425. Bake 10 to 15 minutes more until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes.