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Potato and Yam Gratin with Jarlsberg

Source of Recipe

Nick Grippo


List of Ingredients

3/4 pound small white boiling potatoes
3/4 pound yams or sweet potatoes
1 clove garlic
1 cup coarsely grated Jarlsberg cheese
freshly grated nutmeg to taste
salt & freshly ground black pepper to taste
1 1/2 tablespoons flour
1 large egg
2 cups whole milk or cream, scalded
2 tablespoons cold, unsalted


Recipe

1. Preheat oven to 375 degrees F. Peel and very thinly slice the potatoes using a food processor, or mandolin, (utensil for slicing and shredding).

2. Rub with garlic and lightly butter the inside of a 13 x 14-inch oval gratin dish (2 quart baking dish.) Arrange potatoes and yams in a total of 4 alternating layers beginning with the white potatoes, sprinkling each layer with 1/3 cup of the Jarlsberg, some nutmeg, salt and pepper and sprinkling the yam layers with flour.

3. In a bowl, whisk the egg, add the scalded milk in a stream, whisking and pour evenly over the potato and yam mixture.

4. Sprinkle the remaining 1/3 cup Jarlsberg on top. Dot with butter and bake uncovered in the middle of the preheated oven for 45 minutes or until golden and bubbling and the potatoes are tender.