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Friday, October 31, 2008

scalloped potato and herb gratin

potato and sweet potato gratin

From Bon Appetit's Thanksgiving 2008 issue, this is a rich, flavorful, impressive yet easy to make side. I made exactly half (original recipe is below - serves 12), and it was a perfectly indulgent accompaniment to steak - go figure.

Grocery list: 1.5 lbs medium Yukon Gold potatoes, 1.5 lbs medium sweet potatoes, 2 c heavy whipping cream, 1/2 stick butter, 2 minced garlic cloves, 1 T *each* minced fresh parsley, rosemary, sage & thyme, 4-5 oz grated gruyere cheese (a little over a cup).

potatoes herbs fontina

Peel all the potatoes and slice into thin (1/4 inch) rounds. Place immediately in a bowl of cold water to prevent them from turning color. Mince the herbs and garlic.

cream and butter for gratin

Heat the garlic, cream and butter over medium heat until just simmering, then turn off the burner.

first layer of potatoes sweet potatoes herbs fontina

In a greased 9x13 pan, layer half of both types of potatoes, then half of all the herbs, season with salt and pepper, and half of the grated gruyere.

potato and sweet potato gratin assembled

Finish with a second layer of all remaining ingredients, then pour over the cream mixture. Cover with foil and bake at 400 degrees for 30 minutes; remove foil and continue baking until bubbly and golden on top, another 25 minutes. Allow to stand for 10 minutes before serving. (The original recipe says this can be made ahead - as in up to 6 hours, not the day before or anything - just refrigerate until ready to bake.)

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