The sweet potato in this dish is an accent; it makes every bite different and keeps things lively
1. Preheat oven to 350°. Aggressively rub inside of 2&1/2 to 3 qt gratin dish with garlic clove. Coat with 1 T butter. Set aside.
2. With a mandolin slice onion 1/16 in thick. In skillet over low heat, cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat. Stir in thyme leaves. Set aside.
3. In a small saucepan heat milk and cream just until simmering. In a medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for 3 to 5 minutes or until thickened.
4. Peel all potatoes. Use mandolin to slice potatoes about 1/16th inch thick. Layer 1/3 russet and sweet potatoes in prepared dish. Season with s, p, and nutmeg.
5. Scatter 1/3 onions on potatoes. Spoon 1/3 of cream mixture on potatoes. Create two more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with cream mixture on top. (Cream may not totally cover top.)
6. Bake uncovered 45 minutes. Increase oven temperature to 425. Bake 10 to 15 minutes more until bubbly, golden crusty brown and potatoes are tender when pierced. Remove from oven. Let stand 10 minutes.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 275 | ||
Calories from Fat: 151 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 43.3mg | 13 % | |
Sodium 39.9mg | 1 % | |
Potassium 647.5mg | 17 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 26.9g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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