These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~
Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra


1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick
2 green onions, sliced
1 cup milk
1 tablespoon rice flour (or all-purpose flour)
Laying out ingredients beforehand
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry marjoram
Kosher salt and ground pepper, to taste
½ cup monterey jack cheese, grated
½ cup sharp cheddar cheese, grated
2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices
-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste


Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together
Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes
Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven
Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.


Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

1 comment:

sandra said...

This recipe is amazing...just the right amount of everything, and what a presentation it makes - I have had many requests for this recipe when I take it to funcitons - have fun!


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