| Cuisine: American | Type: Side Dish | Serves: |
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Source:
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Cooking Light Nov 2012 |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices (about 3 cups) 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 4 cups) 2 quarts no-salt-added chicken stock (such as Swanson) 2 tbs. canola oil 3 tbs. all-purpose flour 2 garlic cloves, crushed 1 1/2 cups 2% reduced-fat milk 2 thyme sprigs 3/4 tsp. kosher salt, divided 1/4 tsp. freshly ground black pepper 3 oz. aged Gruyère cheese, shredded (about 3/4 cup) Cooking spray 2 tbs. chopped fresh chives, divided 1 1/2 tsp. chopped fresh thyme 1 oz. fresh Parmigiano-Reggiano cheese, grated (about 1/4 cup) |
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Instructions:
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1. Preheat oven to 350°. 2. Place potatoes in a large stockpot; cover with stock. Bring mixture to a boil; cook 4 minutes. Remove from heat. Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid. Arrange potato slices in a single layer on a jelly-roll pan; set aside. Strain cooking liquid through a fine-mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard solids and remaining cooking liquid. 3. Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic; cook 2 minutes, stirring frequently. Combine milk and reserved 1 cup cooking liquid. Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk. Add thyme sprigs to pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir 1/2 teaspoon salt, pepper, and Gruyère cheese into sauce. 4. Spread 1/2 cup sauce in bottom of a broiler-safe 2-quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over sauce. Over flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining 1/4 teaspoon salt, 1 tablespoon chives, and chopped thyme; pour remaining sauce over potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350° for 1 hour or until potatoes are tender when pierced with a knife. 5. Remove gratin from oven. Preheat broiler to high. 6. Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives. |
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Related recipes:
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None |
2012-12-25