Recipe: Two-potato gratin

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)