Prep 20 mins
Cook 1 hr 30 mins
This is a simple to make gratin that's unique because it incorporates both white and sweet potatoes. I sometimes add swiss cheese to increase the flavor--some light garlic may be good too. I keep the potatoes in water after slicing so they don't turn brown before I get the dish assembled. From Sunset.
- 2 lbs russet potatoes
- 2 lbs yams or 2 lbs sweet potatoes
- fresh ground pepper
- 3⁄4 cup chicken broth or 3⁄4 cup beef broth
- 1⁄3 cup brandy (or additional broth)
- 1⁄3 lb monterey jack cheese, thinly sliced
- 1⁄4 cup parmesan cheese, grated
- Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8 inch) slices.
- Line the bottome of a buttered 2 1/2 to 3 quart shallow casserole with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams.
- Mix the chicken broth with the brandy; pour over potatoes. Bake, covered, in a 375 degree oven until tender when pierced (about 1 1/4 hours). Uncover and top potatoes with cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.