Two-Potato Gratin
Created by Paula Disbrowe

Two-Potato Gratin
This tasty dish offers some opposing twists: sweet potatoes and hot, whole-grain mustard.

Ingredients:
Makes 6 servings

  • 1 tablespoon butter
  • 1 cup whole or 2 percent milk or cream or half-and-half
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Pinch ancho chile powder
  • Pinch nutmeg
  • 1 pound Yukon Gold potatoes , peeled and sliced into 1/2-inch-thick rounds
  • 1 pound sweet potatoes , peeled and sliced into 1/2-inch-thick rounds
  • 3 tablespoons whole grain mustard
  • 1 cup shredded Gruyere
Preheat oven to 400°F. Butter a shallow 2-quart gratin pan or ceramic baking dish.

In a large saucepan, combine milk, salt, pepper, chile powder, and nutmeg. Heat to boiling over a medium-high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slightly. Remove pan from heat; stir in mustard.

With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer. Sprinkle with 1/2 cup Gruyère. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyère. Bake 40 minutes, until potatoes are tender and top is golden.

Nutritional Information:
244 calories, 9.3 grams fat, 5.3 grams saturated fat, 29 mg of cholesterol, 476 mg sodium, 31.1 grams carbohydrate, 3.4 grams fiber, 9.7 grams protein