Scalloped Yukon Gold And Sweet Potato Gratin Recipes

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13" baking dish and set aside.
• In a medium saucepan, combine cream, butter and garlic and bring to a simmer over medium heat. Then remove from heat and set aside.
• Meanwhile prepare fresh herbs, if using, and potatoes. Peel yukon gold potatoes and sweet potatoes and slice into ⅛-inch rounds (I use a mandolin slicer for this). Place in a large bowl. Sprinkle over potatoes chopped parsley, rosemary, sage, thyme, salt and pepper and mix well.
• Spread half of potatoes in prepared baking dish. Sprinkle half of grated cheese over potatoes. Spread remaining half of potatoes on top. Then sprinkle with remaining grated cheese. Pour cream mixture over potatoes, pressing lightly to submerge potatoes as much as possible.
• Cover baking dish tightly with aluminum foil bake 30 minutes in preheated oven. Uncover and bake an additional 25 minutes or until top of gratin is golden brown and most of liquid is absorbed. Let gratin stand 10 minutes before serving.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS RECIPE

Steps:

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish. Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover gratin tightly with foil. Bake 30 minutes. Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes before serving. NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Heat oven to 400 degrees.
• Coat 13x9x2 inch baking dish with 2 tablespoons butter.
• Thinly slice all potatoes.
• Place overlapping in prepared dish.
• Bring milk and next 5 ingredients to boil in saucepan, then pour over potatoes.
• Dot with 2 Tbsp butter.
• Cover with foil.
• Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
• Uncover potatoes, pour cream over, and dot with remaining 2 tablespoons butter.
• Bake uncovered until top is golden brown in spots, about 25 minutes.
• Cool slightly before serving.
• Cover with foil.

SCALLOPED YUKON GOLD & SWEET POTATO GRATIN WITH FRESH HERBS RECIPE - (4.4/5)

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Note: Do not use dried herbs; it wouldn't be the same. Fresh herbs makes all the difference. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill.Remove plastic wrap before baking. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect. Let stand 10 minutes; serve. My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.