Cheesy, Healthy Two-Potato Gratin


We don’t normally eat potato dishes like potatoes au gratin. But our friend recently gave us a Cooking Light magazine with some interesting recipes we thought we’d try. This two-potato gratin uses sweet potatoes for an extra bump of richness, and the fat levels are low enough to not send you into a food coma after eating a side of this dish.

Two-Potato Gratin
Two-Potato Gratin


Preheat the oven to 350.

Prepare the Potatoes Peel 2 medium baking potatoes and slice into 1/4-inch thick rounds. Do the same for 2 medium sweet potatoes. Put the potatoes in a large stockpot, cover with no-salt-added chicken stock and bring to a boil. Cook for 4 minutes, remove from the heat, and remove the potatoes using a slotted spoon. Reserve the cooking liquid.

Arrange the potato slices in a single layer on a cookie sheet and set aside. Reserve 1 cup of the cooking liquid. Discard the rest.

Make the White Sauce Heat a medium saucepan over medium heat and add 2 tsp canola oil to the pan. Sprinkle 3 T flour over the oil. Cook 1 minute, stirring constantly with a whisk. Add 2 crushed garlic cloves and cook another 2 minutes, stirring all the while. Combine 1 1/2 cups 2% milk and 1 cup cooking liquid, then gradually pour the mixture into the flour mixture, stirring constantly with the whisk.

Add 2 thyme sprigs and bring the mixture to a boil. Cook for 4 minutes until slightly thick, stirring constantly. Remove from the heat and pull out any solids with a slotted spoon. Stir in 1/2 tsp salt, pepper and 3/4 cup shredded gruyere cheese.

Making the White Sauce
Making the White Sauce

Do the Layers Pour 1/2 cup of sauce in the bottom of a broiler-safe 2-quart ceramic baking dish. Lay down a single flat layer of potato slices over the sauce. Pour a little more sauce over the layer and then layer in, like shingles, the layers of potato slices. Top with the rest of the white sauce.

Potato Layers
Potato Layers

Sprinkle evenly with 1/4 tsp salt, 1 T chives and chopped thyme, and top with 1/4 cup grated Parmesan-Reggiano cheese. Bake at 350 for an hour. Remove the gratin from the oven. Preheat the broiler to high and broil 3 minutes or until browned. Sprinkle with a few more chopped chives and serve.

Two-Potato Gratin
Two-Potato Gratin

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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