Mixed-Up Yukon Gold & Sweet Potato Gratin
This mixed-up potato gratin is the perfect Yukon Gold & sweet potato gratin combo covered in a delicious duo of melted cheeses.
Equipment
- Box Grater
- Whisk
Ingredients
- 1 lb Yukon Gold potatoes
- 1 lb sweet potatoes
- 2 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon mustard powder
- ⅛ teaspoon nutmeg freshly grated
- 3 tablespoon unsalted butter plus more for greasing the pan
- 3 tablespoon all-purpose einkorn flour
- 1 ½ cups half-and-half
- ¼ cup mascarpone cheese at room temperature
- 1 cup Gruyère cheese shredded
- 1 cup Colby Jack cheese shredded
- fresh parsley or chives chopped, for serving
Instructions
- Peel the Potatoes & Shred the Cheese: Wash your hands with soap and water. Use a vegetable peeler to peel the potatoes. Use a box grater to shred the Colby Jack and Gruyère cheeses. Place the shredded cheese in a bowl and set aside.
- Slice the Potatoes & Chop the Herbs: Use a child-friendly knife or chef knife to slice the potatoes. The slices should be about ⅛ inch thick. Chop the thyme, rosemary, and parsley.
- Rinse the Potato Slices & Prepare the Seasoning: Place the potato slices in a large bowl. Fill the bowl with lukewarm water to rinse the potatoes. Arrange the potato slices on a kitchen towel or on paper towels. Use another towel to pat the slices dry. While the potatoes are drying, it's a good time to grind the black pepper and black mustard seeds with the molcajete and grate the nutmeg using a box grater. Add them to a bowl with the thyme, rosemary, salt, paprika, onion powder, garlic powder, and cayenne. Whisk everything together until combined. Turn the oven to 400 degrees Fahrenheit.
- Melt the Butter: Place the butter in a saucepan and heat over medium heat. Use a measuring spoon to add the flour to the pan. Stir continuously using a whisk for 1 to 2 minutes to form a roux.
- Add the Mascarpone Cheese & Half-and-Half: Whisk in the half-and-half and mascarpone cheese.
- Add the Other Cheeses: Add half of the shredded Gruyère and Colby Jack cheeses to the saucepan. Jocelyn says "whisk until the cheeses have melted into cheesy deliciousness and the sauce thickens slightly." Turn off the stove and set the saucepan aside. The sauce will get thicker as it cools and that's okay.
- Combine the Potatoes and Seasoning Mixture: If you're using cast iron, you'll want to grease the skillet with butter. Place the potato slices in a large bowl. Add the seasoning mixture to the bowl and toss the potato slices to coat evenly.
- Arrange the Potato Slices in the Pan: Arrange the potato slices in the pan. Jocelyn suggests alternating between 2 slices of Yukon Gold and 2 slices of sweet potato in a tight circle. Continue, layering as needed, until all of the potato slices are in the pan.
- Pour the Cheese Sauce on Top: Pour the cheese sauce on top of the potatoes. Spread it out evenly to the edges of the pan. Sprinkle the remaining shredded cheese on top.
- Bake for 50 Minutes: Cover the pan with aluminum foil and place it in the oven. Bake for 50 minutes. Remove the foil and return to the oven. Bake for 25 minutes or until the cheese is golden and melted. Turn off the oven and let the pan sit for 10 minutes. Garnish with the chopped parsley and enjoy.
Notes
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/potato-gratin
Nutrition
Calories: 367kcalCarbohydrates: 27gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 68mgSodium: 503mgPotassium: 542mgFiber: 3gSugar: 5gVitamin A: 8.899IUVitamin C: 14mgCalcium: 370mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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