Country Sampler

Mixed Cheesy Gratin Potatoes

- RECIPE COURTESY OF RACHEL RIESGRAF OF MODERNFARM­HOUSEEATS.COM.

This classic dish from Rachel Riesgraf of Modern Farmhouse Eats takes an unexpected turn by including sweet potatoes as well as russet potatoes. The extra color and optional stacking orientatio­n adds to the visual presentati­on, which is always a benefit when serving Thanksgivi­ng dinner.

INGREDIENT­S

2 to 21/2 pounds russet or Yukon Gold potatoes (about

4 large potatoes)

2 to 21/2 pounds sweet potatoes (about 4 large potatoes) 3 tablespoon­s salted butter, divided

2 cups (1 pint) heavy whipping cream

1/2 cup grated Parmesan cheese

3 garlic cloves, minced, or 1/4 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1/2 teaspoon ground sage

1 teaspoon salt

1/4 teaspoon pepper

For Topping

1 cup sharp white cheddar cheese, shredded 1 cup Parmesan cheese, shredded

Fresh thyme (optional)

Flaky sea salt (optional)

INSTRUCTIO­NS

1. Peel and thinly slice potatoes.

2. Preheat oven to 400°F. Grease a 3-quart or 9" x 13" baking dish with 1 tablespoon of butter.

3. Arrange potatoes in prepared baking dish, either stacked on their sides or flat. Alternate russet and sweet potatoes.

4. Melt 2 tablespoon­s of butter. In a medium bowl, whisk together melted butter, heavy whipping cream, grated Parmesan cheese, garlic, nutmeg, sage, salt and pepper. Evenly pour the mixture over the potatoes, making sure to cover all the potatoes.

5. Cover the dish with foil and bake for 45 minutes. Remove foil and bake another 15 minutes. Sprinkle potatoes with shredded cheddar and Parmesan cheese. Bake an additional 10 to 15 minutes until the cheese is melted and slightly browned.

6. Let the potatoes rest for about 15 minutes before serving. If desired, garnish with thyme and sea salt.

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