Two-Potato Gratin

February 24, 2007

Two-Potato Gratin

David Allen, Tucson CSA

2 large russet potatoes
2 large sweet potatoes
salt & freshly ground pepper
chopped fresh rosemary
1 1/2 cups heavy or whipping cream
1 1/2 cups grated gruyere cheese
1/2 cup grated Parmesan cheese

Peel and thinly slice all 4 potatoes, keeping separated by color. In a 10 x 12 microwave safe casserole, place half the white potatoes on the bottom in a thin layer, overlapping slightly. Sprinkle with salt, pepper and chopped rosemary. Cover with a layer of half the sweet potatoes; sprinkle with salt, pepper and rosemary.

Repeat layering using up all remaining potatoes, sprinkling each layer with salt, pepper and rosemary. Pour cream over potatoes and cover casserole (with lid or plastic wrap).

Microwave on HIGH for 18 minutes. Meanwhile, mix grated cheese. When potatoes are done, remove cover and sprinkle evenly with the cheese mixture. Microwave UNCOVERED for 3 more minutes at HIGH power. Can be reheated in the microwave.

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