Monday, March 25, 2013
Scalloped Yukon Gold and Sweet Potato Gratin
I'm always looking for a good side dish to serve with ham at Easter. Mashed potatoes are out - too Thanksgiving-y. Rice is kind of strange to serve with ham, as it's usually served with Asian dishes (I guess you could do rice pilaf, but still, not a match). Baked potatoes go with steak. Clearly, slim pickin's.
But I've finally settled on my favorite.... scalloped potatoes. I guess you could make them from the box, but here's a really easy recipe for scalloped potatoes gratin from scratch. And, it calls for both yukon gold potatoes and sweet potatoes so it looks fancy. Fancy enough for Easter dinner.
Here it is, adapted from Bon Appetite 2008.
2 sweet potatoes (yams) (about 2 lbs)
4 Yukon gold potatoes (about 2 lbs)
2 cups of heavy whipping cream
1/4 cup of butter
2 garlic cloves, minced
salt and pepper
1 tbl Herbs de Provence
1 cup of Parmesan cheese
1. Preheat oven to 400 degrees. Scrub and peel your potatoes.
2. Slice the potatoes at 1/8'' thickness with a mandolin into a bowl of cold water.
3. In a small saucepan, combine the heavy cream (you can use lowfat milk for a more healthy option), butter and garlic. Heat over medium heat until simmering and butter has melted.
4. Butter a 9x13 glass dish. Dry potatoes. Layer half the potatoes in the glass dish. Sprinkle with salt, pepper, and 1/2 tbl of Herbs de Provence. Sprinkle with 1/2 cup of Parmesan cheese. Create another layer with the remaining potatoes, salt, pepper, Herbs de Provence, and cheese.
5. Pour the cream mixture over top of the potatoes and press potatoes down to try to submerge. Cover with aluminum foil.
6. Cook potatoes covered in oven for 30 minutes. Remove foil and cook for another 30 minutes until top of gratin is golden. Let stand for 10 minutes. And serve!