Gratin Dauphinois with Sweet Potatoes
| Preparation: | 20 min |
| Marinating/Waiting: | 20 min |
| Cooking: | 1 h |
| Total: | 1 h 40 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Christmas magazine |
Recipe ingredients
- 1 lb. (450 g) potatoes
- 1½ lb. (675 g) sweet potatoes
- 1½ tsp. (7 mL) salt
- 1 tsp. (5 mL) freshly ground black pepper
- 1½ cups (375 mL) Irresistibles extra-strong cheddar, grated
- 2 cups (500 mL) 35% cream
- 2 garlic cloves, thinly sliced
- 1 Tbsp. (15 mL) thyme, chopped
- 1 Tbsp. (15 mL) rosemary, chopped
Preparation
Preheat the oven to 400ºF (200ºC).
Line a 9 in. x 9 in. (23 cm x 23 cm) dish with parchment paper.
Peel the potatoes, then slice 1/8 in (3 mm) thick using a mandolin.
Place half the sweet potatoes on the bottom of the prepared dish, spreading out over two or three rows. Add salt, pepper and sprinkle 1/2 cup (125 mL) of the cheese.
Top with a layer of potatoes, spreading over three or four rows, season and sprinkle ½ cup (125 mL) of the cheese.
Finish with a layer of sweet potatoes.
In a small saucepan, bring cream mixed with the garlic, thyme, and rosemary to a simmer, then pour over the potatoes, making sure the cream goes through all the layers.
Season and add the remaining cheese.
Cover with a sheet of buttered aluminum paper and bake for 1 hour.
Remove the aluminum for the last half hour of cooking.
Check the tenderness of the potatoes with a knife.
Allow the gratin to rest for 20 minutes before serving, or store in the fridge until serving time.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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