by Scott Peacock
1. Preheat oven to 350 degrees F. Aggressively rub inside of 2 1/2- to 3-quart gratin dish with garlic clove, coat with the 1 tablespoon butter, set aside.
2. With a mandolin or very sharp knife, slice onion about 1/16 inch 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 small saucepan heat milk and cream just until simmering. In 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. With a mandolin or very sharp knife slice potatoes about 1/16 inch thick. Layer one third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.
5. Scatter about one-third of onions on potatoes. Spoon a third 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 degrees F. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes.
Nutrition information for each serving: 273 cal, 16 g fat, 42 mg chol, 341 mg sodium, 27 g carb, 3 g fiber, 5 g protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (241g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 225 | ||
Calories from Fat: 72 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8g | 11 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.4mg | 7 % | |
Sodium 73.2mg | 3 % | |
Potassium 737.1mg | 19 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 31.2g | ||
Protein 5.7g | 8 % | |
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: 225
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.