Two-Potato Gratin with Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. unsalted butter, cut into small pieces, plus extra for greasing
1 cup half-and-half (half cream)
1 cup heaving cream
salt and freshly ground pepper
2 1/2 lb. russet potatoes, peeled and sliced into rounds 1/8 inch thick
2 1/2 lb. sweet potatoes, peeled and sliced into rounds 1/8 inch thick
1/2 lb. shredded Come, Gruyere, or aged Swiss cheese
1/4 lb. Parmesan or Manchego cheese, grated
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Directions: |
Directions:Preheat the oven to 325ºF. Generously grease a 9- by 13- inch baking dish.
In a very large bowl, stir together the half-and-half cream, 2 1/2 tsp. salt, and 1 1/4 tsp. pepper. Add the russet and sweet potatoes and toss to mix and coat evenly with the cream mixture. Layer about one-fourth of the potato slices in the prepared dish. Keep the slices evenly but randomly divided between russet and sweet potatoes and be sure the layer reaches to the edges of the dish. Evenly scatter about one-fourth of the cheeses over the potato layer. Repeat to make 3 more layers, pressing with your palm if necessary to fit all the potatoes in the dish and reserving a final sprinkling of cheese. Pour any cream mixture remaining in the bowl evenly over the potatoes. Sprinkle the remaining cheese evenly over all. Scatter the butter pieces evenly over the cheese.
Transfer to the oven and bake until the top of the gratin is browned, the cream has thickened and is bubbling, and a knife inserted into the center of the gratin meets little resistance, about 1 hour and 20 minutes. (The russet potatoes will remain slightly firmer than the sweet potatoes.)
Transfer the gratin to a rack and let rest for 10 - 15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 servings |
Preparation
Time: |
Preparation
Time:30 minutes |
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