Thursday, June 30, 2011

Gratin Dauphinois with Sweet Potatoes

They're good and good for you. Did you know that? It's especially rich in beta carotene, providing 377% of your daily vitamin A needs per serving. And, since my eyesight is horrible with a capital h, I'm totally stoked.

So, by show of hand, how many of you follow La Tartine Gourmande? If you're not raising your hand right now, shame on you. I love Bea. She is an amazing cook and photographer.
Her food always look stunning. Hell, she can put dirt in a bowl with sprinkles on it and it'd look amazing. Anyway, I saw her post for Gratin Dauphinois maybe a week ago, and I've literally been dreaming about it.
The original recipe called for potatoes, sweet potatoes, and pink turnips. But, I couldn't find any turnips at my local grocery store, so I settled for just potatoes and sweet potatoes. It's still awesome.

Gratin Dauphinois with Sweet Potatoes (original recipe here)

2 garlic cloves, halved
1 tbs of butter
1 cup of milk
1 cup of heavy cream
1 twig of fresh thyme, or 1 tsp of dried thyme
about 1 pound of potatoes, peeled and thinly sliced
1 medium-large sweet potato, peeled and thinly sliced
salt and pepper
pinch of nutmeg
1 oz. of Swiss Emmental or Gruyere (I think they're more readily available than Comte.)

  1. Rub a 12 x 8.5 baking dish with two halves of one garlic clove. Then, butter it generously.
  2. Slice the halves of garlic and put at the bottom of the baking dish.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Heat milk, cream, the remaining garlic, and thyme. Bring to a simmer and stop the heat. Let it infuse for 30 minutes and reheat.
  5. Tightly arrange the potatoes and sweet potatoes in alternating order.
  6. Strain the milk and cream mixture over the potatoes. Sprinkle with salt, pepper, and nutmeg. Keep in mind that in this step, you are seasoning the whole thing. Top with shredded cheese, and bake for 50 minutes to 1 hour. Let it cool before serving.

I know that this is supposed to be a side dish, but I had it for dinner. Love the sweetness with the salty, cheesy crust. I also have a bunch of potato slices leftover. I might just make some chips with them tomorrow.

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