Recipe: Two-potato gratin

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Recipe: Two-potato gratin

Dietitian's tip: The buttery flavor of Yukon gold potatoes contrasts nicely with the sweet flavor and firm texture of sweet potatoes in this scalloped potato-style dish. Serve with roasted chicken, pork or beef.

Serves: 6

Ingredients

  • 1 garlic clove, halved
  • 3 1/2 teaspoons olive oil
  • 3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick
  • 1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups fat-free milk
  • 1/8 teaspoon ground nutmeg
  • 1 slice dry whole-wheat (whole-meal) bread, torn into pieces

Directions

Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil.

Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper.

In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture.

In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving.

Nutritional Analysis (per serving)

Serving size:
Calories:174Cholesterol:6 mg
Protein:4 gSodium:270 mg
Carbohydrate:29 gFiber:3 g
Total fat:5 gPotassium:539 mg
Saturated fat:2 gCalcium:70 mg
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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