YUKON GOLD AND SWEET POTATO GRATIN
Categories Dairy Potato Vegetable Side Bake Christmas Thanksgiving Vegetarian Casserole/Gratin Root Vegetable Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
- Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.
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Hafiz Mahir
[email protected]Overall, I was a bit disappointed with this gratin.
Rosiji Oyindamola
[email protected]I found the gratin to be a bit bland.
Zubair Afzal
[email protected]The gratin was a bit dry.
Dery boy Wasafi
[email protected]This gratin was a bit too sweet for my taste.
Tyson Ball
[email protected]I would definitely recommend this gratin to anyone looking for a delicious and easy side dish.
Touqeer Noobking
[email protected]The breadcrumb topping adds a nice crunch to the gratin.
md sakib Abdullah
[email protected]This gratin is so creamy and cheesy.
Aliraza AliRaza
[email protected]I've made this gratin several times and it's always a winner. It's easy to make and always turns out delicious.
Mekhi Young
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it.
Stefan Bene
[email protected]This gratin was a hit with my family! The Yukon Gold and sweet potatoes were the perfect combination of sweet and savory. I also loved the crispy breadcrumb topping.