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You are here: Home / Topics / Recipes / Potato and Sweet Potato Gratin

Recipes

Potato and Sweet Potato Gratin

potatoegratin2
Gratins have become one of my favorite dishes to make.  You can make them in numerous variations with different vegetables.  They are so comforting during these cold, long days and so easy to make.  My hubby especially loves potato gratin.  When we first got married I used to buy those twenty minute packages of potato gratin.  The boxes that contain the transparent thin pieces of dehydrated potatoes.  Eeek, I know!  We loved them though, but that was way before we realized just how GOOD making them from scratch can be.  By mixing in fresh, whole cream, a variation of pecorino romano cheese or  parmesan, and real butter… there is just no comparison.  It does take an hour or so to bake so it you work outside of the home it is something that you can prepare for your family on a weekend.

potatoes_sweetpotatoes

Organic potatoes that I buy in bulk through Azure Standard and a sweet potato from last September’s farmers market.  Can you believe I had it that long?!  I enjoy storing root vegetables and that sweet potato was delicious.

cream
La crème de la crème.  Fresh whole cream!

Potato and Sweet Potato Gratin
Ingredients:
  • 1/2 lb sliced sweet potatoes
  • 1/2 lb sliced potatoes
  • 2 cups whole cream (feel free to substitute 1 cup of cream with milk)
  • 2 tbls butter
  • 1 cup shredded pecorino romano cheese
  • salt and pepper to taste
Method:
  1. Preheat oven to 350.
  2. In a casserole dish layer half of the sliced sweet potatoes and potatoes.  
  3. Sprinkle with one tablespoons butter and 1/2 cup shredded cheese.
  4. Pour 1 cup cream over the ingredients and season with salt and pepper.
  5. Layer the remaining potatoes, butter, cream, seasoning, and cheese.
  6. Cover with aluminum foil and bake for 35 minutes.
  7. Remove the aluminum foil, press the potatoes under the liquid and bake for an additional 35 – 45 minutes or until potatoes are tender and the cheese has browned on top.
Buen Provecho!


23 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Sanjana says

    March 8, 2010 at 2:52 pm

    Diana, this looks amazing. The ultimate comfort food, for sure. Ahh, I wish I was having this for dinner today! Altough tomorrow's dinner is sorted with this gratin. Delicious!

    Reply
  2. Fresh Local and Best says

    March 8, 2010 at 2:54 pm

    It always amazes me how long root vegetables and apples keep. This is a fabulous twist on potato au gratin, one of my favorite dishes too!

    Reply
  3. Sweet and Savory says

    March 8, 2010 at 3:21 pm

    Yum! I also used to buy the boxed potatoes when we first got married!

    So…how does you sweet potato stay that fresh, that long???

    Reply
  4. WizzyTheStick says

    March 8, 2010 at 3:33 pm

    Had a version of this for Sunday lunch, always a favourite

    Reply
  5. eonyc says

    March 8, 2010 at 3:49 pm

    I second that question–how do you keep a potato that long without it sprouting, etc?

    Reply
  6. Foy Update - Garden Cook Write Repeat says

    March 8, 2010 at 4:32 pm

    That looks amazing. I have a little twing about all that cream, but in small servings or everyonce and a while sweet potatoes au gratin looks delicious.

    Reply
  7. Diana Bauman says

    March 8, 2010 at 4:35 pm

    Thanks everyone! You know, I kept my sweet potatoes in the coldest part of my basement in a fabric bag. They did have some sprouts but not bad at all. I just took them off and sliced away! I will be researching more about root cellaring in the future.

    Foy – yeah, I know.. A lot of cream, lol!! Really, all you need to do is sub half the cream with milk. However, this is a special treat 😉 It was AWESOME!! haha!!

    Reply
  8. Ruth says

    March 8, 2010 at 4:44 pm

    Gorgeous! I have just the right cheese and cream to go with it too! One of the things I love about living here is that organic food is so much cheaper. By the way, I have a essay I did on organic food in Italian schools I would like you to read because it follows your whole philosophy! Let me know if you're interested and or have the time to read it lol

    Reply
  9. jose manuel says

    March 8, 2010 at 5:37 pm

    Estupenda receta. Un saludo

    Reply
  10. Raine Saunders says

    March 8, 2010 at 6:25 pm

    Wow, those potatoes look so delicious! I haven't made au gratin in so long, but I love doing so many different things with potatoes. Especially potatoes and cream, butter, and cheese! I am going to have to make these soon! One thing we don't get much of is cream…our farm that sells our raw milk doesn't provide cream, and I never want to skim it off the top of our milk because it won't be as nutritious for us to drink. But, I am wondering if you could use something else like buttermilk or sour cream instead? It's not quite the same, but maybe?

    Reply
  11. Stella says

    March 8, 2010 at 6:27 pm

    I love this-looks so rustic and delicious. Oh, and I really admire the organic, local and real foods dedication you have. My kitchen is about 75% organic right now and counting…

    Reply
  12. Divina Pe says

    March 8, 2010 at 8:10 pm

    I love gratin but with sweet potatoes and fresh cream added, that is extra special. I love the rustic look of the it. I am still looking for local cream. The other local cream we have here is made with additional ingredients so when you place it in the fridge, it becomes solid.

    Reply
  13. Cristie says

    March 8, 2010 at 11:30 pm

    What a great combination of the two potatoes, and I love the cream . . . I have a huge bag of farm potatoes that are still going strong and hope they last me a few more weeks at least.

    Reply
  14. Jessie says

    March 9, 2010 at 7:18 am

    I would love to learn from your root cellar research!

    Reply
  15. 5 Star Foodie says

    March 9, 2010 at 11:01 am

    A fabulous gratin with two potatoes and fresh cream!

    Reply
  16. cakeinthegarden says

    March 9, 2010 at 2:55 pm

    I've never been a big fan of potatoes EXCEPT scalloped potatoes made with cream. I only make them a few times a year, because I think of them as a special treat. Some fresh thyme, sometimes some while mushrooms . . . Good thing I already finished lunch or I'd be shopping for potatoes this minute! Nice post, Diana.

    Reply
  17. Jen @ My Kitchen Addiction says

    March 9, 2010 at 4:35 pm

    Yum… What a fun dish! I'm impressed that your sweet potato lasted so long, too. Amazing!

    Reply
  18. the wicked noodle says

    March 9, 2010 at 7:45 pm

    Diana, this looks fabulous!

    Reply
  19. Nicole @ Geek Turned Athlete says

    March 9, 2010 at 11:21 pm

    That really does look absolutely delectable! I used to get the box stuff when I was growing up, but has since stopped since it has all the chemicals in it. This is something that I will definitely bring back to the kitchen table!

    Reply
  20. lululu says

    March 10, 2010 at 9:45 am

    the gratin looks awesome. i love the combination of various potatoes. plus the whole cream and cheese…oh, absolutely my kind of dish.

    Reply
  21. Rachael says

    March 12, 2010 at 6:28 pm

    I LOVE sweet potatoes. I've actually got a bag of Japanese sweet potatoes sitting on the counter…I think I may have to use a couple of them to make a gratin now! Oh, and that shot of the fresh cream has me drooling. I wish I had a source for fresh cream!

    Reply
  22. Erica says

    March 15, 2010 at 12:31 pm

    Diana,

    I love the combo! Great dish for a dinner party. Looks beautiful!

    Reply
  23. Ruby says

    March 18, 2010 at 9:40 am

    Looks yummy – I like the idea of mixing sweet and normal potatoes. I have a similar recipe that uses only sweet potatoes but includes chopped jalapenos – a nice hot & sweet combo. I only make it once a year though (at Thanksgiving) because of all the cream!

    Reply

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My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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