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Sweet and White Potato Gratin

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"This contemporary version of scalloped potatoes combines orange-fleshed sweet potatoes and white-fleshed russet potatoes to create an interesting contrast, visually and texturally. It's the perfect dish for a large gathering."

List of Ingredients

â—¦ 1 ½ pounds russet potatoes, peeled and thinly sliced
â—¦ 1 pound sweet potatoes, peeled and thinly sliced
â—¦ 1 ½ cups (6 ounces) coarsely shredded Fontina cheese
â—¦ ¼ pound fresh goat cheese, crumbled
â—¦ ¼ cup grated Parmesan cheese
â—¦ 2 teaspoons fresh thyme leaves
â—¦ Salt and ground pepper
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 cup heavy cream
â—¦ 1 cup chicken broth
â—¦ 4 tablespoons unsalted butter
â—¦ 2 cups fresh white bread crumbs


Recipe

Preheat the oven to 350° F. Lightly butter a 9-by-13-by-2-inch baking dish.

Arrange half of the potato and sweet potato slices, slightly overlapping, in the prepared baking dish, alternating the white and sweet potatoes randomly.

In a bowl, combine the Fontina, goat, and Parmesan cheeses; the thyme; 1 teaspoon salt; and a few grinds of pepper. Stir to blend. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with the flour. Arrange the remaining potato and sweet potato slices on top, again slightly overlapping and alternating randomly. Sprinkle evenly with the remaining cheese mixture. Pour the cream and broth evenly over the potatoes. Cover loosely with aluminum foil. Bake until the potatoes are tender, about 1 hour.

Meanwhile, in a sauté pan over low heat, melt the butter. Add the bread crumbs and toss to coat. Remove from the heat.

Remove the potatoes from the oven and uncover. Sprinkle the buttered crumbs evenly over the surface. Return to the oven, uncovered, and bake until the top is crisped and brown, about 25 minutes longer. Let stand for 20 minutes before serving.

Makes 8 servings