Two-Potato Gratin – Created for WIBW Kansas Live Radio – Tuesday, April 9, 2013

Adapted from Cooking Light, Dec. 2012 – Delicious!

2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices
2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices
broth or water, for cooking potatoes
2 Tbs. canola oil
3 Tbs. all-purpose flour
2 cloves garlic, minced
1½ cups 2% milk
2 fresh thyme sprigs plus 1 ½ tsp. chopped fresh thyme
¾ tsp. kosher salt, divided use
¼ tsp. freshly ground black pepper
¾ cup shredded Gruyere cheese
¼ cup freshly shredded parmesan
Preheat oven to 350 degrees.  Place potatoes in a large stockpot and cover with broth or water.  Bring mixture to a boil; cook for 4 minutes.  Remove from heat.  Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid.  Arrange potato slices in a single layer on a jelly-roll pan; set aside.  Reserve 1 cup cooking liquid. 
Heat a medium saucepan over medium heat.  Add oil to pan; sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk.  Add garlic; cook 1 minute, stirring often.  Combine milk and reserved 1 cup cooking liquid.  Gradually pour milk mixture into flour mixture in pan, whisking constantly.  Add thyme sprigs to pan; bring mixture to a boil; cook 3-4 minutes or until slightly thickened, stirring frequently.  Remove from heat; strain.  Stir ½ tsp. salt, pepper and Gruyere cheese into sauce.
Spread ½ cup prepared sauce over bottom of a broiler-safe 2 quart ceramic baking dish coated with cooking spray.  Alternate baking potato and sweet potato slices in shingle-like fashion across the bottom of the baking dish.  Sprinkle evenly with remaining ¼ tsp. salt and chopped thyme; pour remaining sauce over potato mixture.  Sprinkle with parmesan cheese; bake at 325 degrees F. for 45-50 minutes, or until potatoes are fork-tender.  Remove gratin from oven; preheat broiler to high.  Place gratin under broiler and broil for 2-3 minutes or until nicely browned.

Now You’re Cookin’,
Chef Alli

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