Best Sweet Potato Russet Potato Gratin Recipes

SWEET POTATO-RUSSET POTATO GRATIN image

Yield 8 Side dish

Number Of Ingredients 18

For the Topping
11/2 cups coarse fresh bread crumbs (from an airy crusty loaf like ciabatta)
2 Tbs unsalted butter, melted
1 Tbs Dijon Mustard
2 Tbs grated Parmesan
2 tsp chopped fresh parsley
Kosher Salt
For the Gratin
2 Tbs unsalted butter, plus 1/2 tsp for the baking dish
1 cup thinly sliced shallots
Kosher salt
2/3 cup heavy cream
2/3 cup homemade or low salt chicken broth
2 Tbsp prepared horseradish
Fresh black pepper
1 Russet potato (12 oz)
1 Sweet potato (12 oz)
1/3 cup grated parmesan

Steps:

Make the topping In a bowl combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmesan and parsley Prepare the Gratin Heat the oven to 350F. Rub a shallow 2 qt. gratin dish with 1/2 tsp butter. Melt the remaining2 Tbs butter in a small saucepan over medium heat. Add the shallots and a big pinch of salt, cook, stirring often until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. season with salt and pepper, stir to combine. Remove from heat. Assemble the gratin Peel the potatoes, cut each in half lengthwise, and slice across into thin half moons. In a large bowl combine the sweet and russet potato slices, 2 tsp salt, the Parmesan and the shallot cream. With a rubber spatula mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed. (if assembling ahead, stop now and refrigerate; bring it close to room temperature before baking) Bake the Gratin Cover with the breadcrumb topping Bake until the crust is deep golden brown, the juices around the edges have subsided and the potatoes are tender when pierced with a fork, about 1 hour. Let rest 15 to 20 minutes before serving

Sweet Potato-Russet Potato Gratin image

Provided by Cathy Gillespie @circlemoon8

Categories Potatoes

Number Of Ingredients 18

- topping:
1 1/2 cup(s) fresh bread crumbs
2 tablespoon(s) unsalted butter, melted
- kosher salt
1 tablespoon(s) dijon mustard
2 tablespoon(s) parmigiano-reggiano, grated
2 teaspoon(s) fresh flat-leaf parsley, chopped
- gratin:
2 tablespoon(s) unsalted, butter
1 cup(s) shallots, thinly sliced
- kosher salt
2/3 cup(s) heavy cream
2/3 cup(s) chicken broth
2 tablespoon(s) prepared horseradish
- freshly ground black pepper
1 - russet potato, peeled and cut in half lengthwise, thin sliced half moons
1 - sweet potato, peeled cut in half lengthwise, thin sliced half moons
1/3 cup(s) parmigiano-reggiano, grated

Steps:

Make the topping: In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmigiano and parsley.
Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
Melt 2 TBS butter in a saucepan over medium heat. Add shallots and pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take the pan off the heat.
Assemble the gratin: In a large bowl, combine the potato and sweet potato slices with salt, Parmigiano and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.
Bake the gratin: Cover with the breadcrumbs. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the potatoes are tender when pierced with a fork, about 1 hour.
Let it rest for 15-20 minutes before serving.

RUSSET AND SWEET POTATO GRATIN image

Yield 4 Servings

Number Of Ingredients 7

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.