Double Potato Gratin: A Lighter, Flavorful Delight
Discover a delightful twist on a classic favorite with this Double Potato Gratin recipe, which blends the creamy richness of Yukon Gold potatoes with the sweet depth of sweet potatoes, all while maintaining a lighter profile. Perfect for brunch or as a side dish, this gratin combines simplicity with elegance, ensuring it’s just as delicious as more indulgent versions. Inspired by the culinary expertise of Bonnie Stern, as featured in her book Essentials of Home Cooking, this dish is both approachable for beginner cooks and pleasing to seasoned palates alike.
Ingredients
- 1 tablespoon butter
- 3 Yukon Gold potatoes
- 1 sweet potato
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon thyme, chopped
Instructions
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Preheat Your Oven: Begin by setting your oven to 425°F (220°C). This high temperature ensures the gratin gets a beautifully crisp top while cooking evenly inside.
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Prepare the Baking Dish: Line the bottom of an 8 to 10-cup baking dish with parchment paper. This step helps in easy removal of the gratin once it’s baked. Coat the parchment with half of the butter, making sure it’s evenly spread to prevent sticking.
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Slice the Potatoes: Peel both the Yukon Gold and sweet potatoes. Cut them into 1/4-inch thick slices. This uniform thickness ensures even cooking and helps in creating beautiful layers.
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Layer the Potatoes: Start by arranging half of the Yukon Gold potato slices in the prepared baking dish. Sprinkle each layer with a little bit of the olive oil, salt, pepper, rosemary, and thyme. This layering of seasonings ensures every bite is packed with flavor.
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Add Sweet Potatoes: Next, arrange all of the sweet potato slices on top of the Yukon Gold layer. Again, drizzle with a bit of olive oil and season with salt, pepper, rosemary, and thyme.
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Finish Layering: Continue layering the remaining Yukon Gold potato slices on top of the sweet potatoes, seasoning each layer as before.
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Prepare the Top Layer: Take another piece of parchment paper and coat it with the remaining butter. Place this piece, butter side down, on top of the layered potatoes. This helps keep the gratin moist during baking.
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Weigh Down and Bake: Weigh the parchment paper down with a heavy, oven-proof dish or some foil-covered bricks. Bake in the preheated oven for about one hour, or until the potatoes are tender and the top is golden brown. The weight helps to compress the layers, making the gratin denser and ensuring even cooking.
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Cool and Serve: Once baked, carefully remove the weights and the top piece of parchment paper. Allow the gratin to rest for about 5 minutes. This resting period helps in setting the layers, making it easier to invert onto a serving dish. Gently invert the gratin and remove the bottom parchment paper.
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Enjoy: Serve warm and enjoy the satisfying combination of creamy Yukon Gold potatoes and sweet, tender sweet potatoes. This gratin makes a perfect accompaniment to any meal or can stand alone as a hearty, flavorful dish.
Nutritional Information (Per Serving)
- Calories: 270.3
- Fat: 8.4 g
- Saturated Fat: 1.9 g
- Cholesterol: 3.8 mg
- Sodium: 629.9 mg
- Carbohydrates: 45.9 g
- Fiber: 4.9 g
- Sugar: 3.9 g
- Protein: 4.1 g
This Double Potato Gratin serves 8 and is a testament to how a few simple ingredients can come together to create something truly special. Whether you’re a beginner cook or a seasoned chef, this recipe promises ease, flavor, and a touch of culinary sophistication. Enjoy this lighter version of a traditional favorite at your next meal! 🥔🍠✨
