Ingredients
- Unsalted butter for gratin dish
- 3 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1 tablespoon chopped thyme
- ½ teaspoon freshly grated nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 ¼ cups heavy cream
- 2 small sweet potatoes, peeled and sliced 1/8 inch thick
- Nutritional Information
Nutritional analysis per serving (4 servings)
429 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 104 milligrams cholesterol; 63 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
- Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.
1 hour 40 minutes
Dining and Cooking