Sweet Potato Russet Potato Gratin Recipes

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.

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.

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-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