Yukon Gold And Sweet Potato Gratin Recipes

Steps:

• 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.

Steps:

• Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
• Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
• Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

Steps:

• Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
• Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
• Garnish with thyme sprigs.

Steps:

• Heat oven to 400 degrees.
• Coat 13x9x2 inch baking dish with 2 tablespoons butter.
• Thinly slice all potatoes.
• Place overlapping in prepared dish.
• Bring milk and next 5 ingredients to boil in saucepan, then pour over potatoes.
• Dot with 2 Tbsp butter.
• Cover with foil.
• Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
• Uncover potatoes, pour cream over, and dot with remaining 2 tablespoons butter.
• Bake uncovered until top is golden brown in spots, about 25 minutes.
• Cool slightly before serving.
• Cover with foil.