Book Ninety: Complete Entertaining Cookbook

From Williams-Sonoma
Recipes by Joyce Goldstein



                                    Sweet & White Potato Gratin


Trying to tame my craving of something delicious, homey, and comforting, this side-dish hit the spot, along with the rest of this meal.

This may not be the healthiest dinner we've had, but man-o-man, was it good.

And how can it not be good - salmon with a honey-soy glaze, spinach salad with pear and blue cheese, and a gratin made with not only sliced Idaho potatoes, but also sliced sweet potatoes (my all-time favorite) and covered in a garlic infused heavy cream, and baked until the potatoes are tender and the cream thick, and well, creamy. Yes it's worth repeating - this hit the spot.

This gratin I'm thinking, would make a fine addition to your Thanksgiving table, when fat and calories don't count are not counted.

Success meter (1-3): 3

A mandoline makes slicing the potatoes a breeze.

 

Yep. The potatoes are good.

Sweet & White Potato Gratin

Serves 12 (I made 1/3 recipe)

6 cups (48 fl oz) heavy cream

6 cloves of garlic, smashed with the flat of a knife

Salt, freshly ground pepper and ground nutmeg to taste

6 large russet potatoes

6 large yams

Preheat an oven to 375°F. In a saucepan, bring the cream to a boil with the garlic, lower the heat and simmer for 10 minutes. Remove the garlic and season the cream with salt, pepper and nutmeg to taste. The mixture should be a little salty, as the potatoes, are very bland and will absorb the cream and salt.

While the cream is simmering, peel and slice the potatoes and yams ¼ inch thick. Layer the potatoes and yams in overlapping rows in a deep baking dish or lasagna pan. Pour the warm cream over the potatoes and yams. The cream should just cover the potatoes; if not, add a bit more. Bake until the potatoes and yams are tender, about 45 minutes.

Complete Entertaining Cookbook/Williams-Sonoma