Two-Potato Gratin

Two-Potato Gratin
Adapted from kingarthurflour.com
Two-Potato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kingarthurflour.com

Ingredients

  • 2

    medium baking potatoes, peeled and cut into 1/4-inch-thick slices (about 3 cups) $

  • 2

    medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 4 cups) $

  • 2

    quarts no-salt-added chicken stock (such as Swanson)

  • 2

    tablespoons canola oil

  • 3

    tablespoons all-purpose flour $

  • 2

    garlic cloves, crushed $

  • 1 1/2

    cups 2% reduced-fat milk $

  • 2

    thyme sprigs

  • 3/4

    teaspoon kosher salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 3

    ounces aged Gruyère cheese, shredded (about 3/4 cup)

  • Cooking spray

  • 2

    tablespoons chopped fresh chives, divided

  • 1 1/2

    teaspoons chopped fresh thyme

  • 1

    ounce fresh Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Directions

1. Preheat oven to 350°. 2. Place potatoes in a large stockpot; cover with stock. Bring mixture to a boil; cook 4 minutes. Remove from heat. Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid. Arrange potato slices in a single layer on a jelly-roll pan; set aside. Strain cooking liquid through a fine-mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard solids and remaining cooking liquid. 3. Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic; cook 2 minutes, stirring frequently. Combine milk and reserved 1 cup cooking liquid. Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk. Add thyme sprigs to pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir 1/2 teaspoon salt, pepper, and Gruyère cheese into sauce. 4. Spread 1/2 cup sauce in bottom of a broiler-safe 2-quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over sauce. Over flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining 1/4 teaspoon salt, 1 tablespoon chives, and chopped thyme; pour remaining sauce over potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350° for 1 hour or until potatoes are tender when pierced with a knife. 5. Remove gratin from oven. Preheat broiler to high. 6. Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives.

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