RUSSET AND SWEET POTATO GRATIN

RUSSET AND SWEET POTATO GRATIN image

Yield 4 Servings

Number Of Ingredients 7

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1 lb (or 1 medium potato) Sweet potatoes, peeled, cut into 1/8-inch-thick rounds
1 lb (or 2 small) Russet potatoes, peeled and cut into1/8 inch rounds
¼ cup Mascarpone cheese
½ cup Sour cream
1 tbsp Milk
1/2 cup (packed) Swiss cheese (about 6 ounces)
Salt and Pepper

Steps:

Preheat oven to 400°F. Generously butter a baking dish. Stir together mascarpone, sour cream and milk, till smooth and creamy. Arrange half of potato slices, alternating sweet potatoes and russet overlapping slightly in the bottom of prepared dish. Sprinkle generously with salt and pepper. Spread half of mascarpone cream over potatoes and sprinkle with half of cheese. Top with remaining potatoes, alternating and overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining mascarpone cream and sprinkle with remaining cheese. Bake gratin, uncovered, for 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, 30 to 40 minutes. Remove from oven; let stand 10 minutes.