Russet And Sweet Potato Gratin Recipes

SO-CAL SWEET POTATO AND POTATO GRATIN

Steps:

• If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
• Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
• Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
• Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
• Let stand 10 minutes before serving.

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

ROASTED RUSSET & SWEET POTATO WEDGES

Steps:

• Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.

SWEET POTATO-RUSSET POTATO GRATIN

Steps:

• Make the topping In a bowl combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmesan and parsley Prepare the Gratin Heat the oven to 350F. Rub a shallow 2 qt. gratin dish with 1/2 tsp butter. Melt the remaining2 Tbs butter in a small saucepan over medium heat. Add the shallots and a big pinch of salt, cook, stirring often until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. season with salt and pepper, stir to combine. Remove from heat. Assemble the gratin Peel the potatoes, cut each in half lengthwise, and slice across into thin half moons. In a large bowl combine the sweet and russet potato slices, 2 tsp salt, the Parmesan and the shallot cream. With a rubber spatula mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed. (if assembling ahead, stop now and refrigerate; bring it close to room temperature before baking) Bake the Gratin Cover with the breadcrumb topping Bake until the crust is deep golden brown, the juices around the edges have subsided and the potatoes are tender when pierced with a fork, about 1 hour. Let rest 15 to 20 minutes before serving

RUSSET AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400°F. Generously butter a baking dish. Stir together mascarpone, sour cream and milk, till smooth and creamy. Arrange half of potato slices, alternating sweet potatoes and russet overlapping slightly in the bottom of prepared dish. Sprinkle generously with salt and pepper. Spread half of mascarpone cream over potatoes and sprinkle with half of cheese. Top with remaining potatoes, alternating and overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining mascarpone cream and sprinkle with remaining cheese. Bake gratin, uncovered, for 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, 30 to 40 minutes. Remove from oven; let stand 10 minutes.

SWEET & WHITE POTATO GRATIN

Steps:

• Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
• Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
• In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
• Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
• Pour the chicken broth and cream over the potatoes.
• Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
• Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.

SWEET POTATO GRATIN

Steps:

• Place about a third of the potato slices in one layer over the base of a glass or ceramic dish (8 by 8 by 2 inches). Sprinkle a third of the grated cheese and half of the garlic over the potatoes. Cover with another layer of the potato slices, another third of the cheese and the remaining garlic. Top with the remaining potato slices. Reserve the remaining cheese.
• In a small bowl stir together the cream, nutmeg, salt and pepper. Pour mixture over the potatoes. Cover tightly with microwavable plastic wrap.
• Cook at 100 percent power in a 650-to-700-watt oven for 6 minutes.
• Preheat conventional broiler.
• Prick plastic to release steam, remove from oven and uncover. Sprinkle the reserved cheese over the potatoes. Place under the broiler for a few minutes, until browned.
• Remove from broiler and allow to stand for a few minutes before serving.

SWEET POTATO-RUSSET POTATO GRATIN

Steps:

• Make the topping: In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmigiano and parsley.
• Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
• Melt 2 TBS butter in a saucepan over medium heat. Add shallots and pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take the pan off the heat.
• Assemble the gratin: In a large bowl, combine the potato and sweet potato slices with salt, Parmigiano and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.
• Bake the gratin: Cover with the breadcrumbs. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the potatoes are tender when pierced with a fork, about 1 hour.
• Let it rest for 15-20 minutes before serving.