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Two-Potato Gratin

cheese, potatoes

3 baking potatoes; about 2 pounds
2 sweet potatoes; about 1 1/4 pounds
2 cups half-and-half cream or milk
pinch nutmeg
3/4 cup grated Gruyère
1/4 cup Parmesan
3 cloves garlic; minced
1 tablespoon chopped rosemary; or
1 teaspoon dried rosemary
2 teaspoons salt
1 teaspoon pepper

Preheat oven to 350°F. Peel baking and sweet potatoes and slice into rounds 1/8 to 1/4 inch thick. Bring cream to a simmer; add nutmeg. In a small bowl, mix 1/2 cup Gruyère with Parmesan, garlic, rosemary, salt and pepper. In a lightly greased 11- X 7-inch baking dish, place a layer of white potatoes. Sprinkle with cheese, then add a layer of sweet potatoes. Continue alternating cheese and potatoes, ending with white potato slices. Pour cream mixture over all, then sprinkle remaining 1/4 cup Gruyère on top. Bake 60 to 75 minutes or until the potatoes are tender and top is golden. Let gratin stand 10 to 15 minutes before cutting in squares or six 2-inch circles using a cookie cutter or ring mould.

Contributor: President's Choice Magazine - November, 1998

Yield: 6 servings

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