Yesterday, I reblogged a post about a Sweet Potato and White Potato Gratin. It looked so good that I had to try the recipe. So I did; last night. Here’s my review of the recipe.
First, it’s a very easy recipe to follow. The above link has the recipe and directions, should you want to try for yourself.
First I shredded the cheese. I don’t use pre-shredded, because they add a coating to the cheese to keep it from sticking.
Then I mixed up the spices….
I used Tarragon instead of Rosemary, because that’s what I had on hand. I don’t think it hindered the final result at all.
I have a mandolin that has two thickness settings. So I set it on thin and then just sliced what I needed for the recipe as I was layering the sweet and white potatoes. I didn’t need to soak them in water, as the recipe calls for, by doing it this way. The nice thing about using Yukon gold, or any potato with a thin skin, is you don’t have to peel the potatoes first. You can just slice them after you give them a good rinse.
I continued following the directions and started layering the potatoes. I prefer to us scallop design (overlapping).
I admit, it’s not the prettiest dish when all is said and done. It’s a bit dark on the edges, but don’t let that stop you from making this.
My family, who aren’t “potato people”didn’t care for it. They chose to eat steamed rice instead of this. However, this is nothing new. My husband is Filipino and my daughter is half-Filipina. Rice is a staple in our house and they would that with every meal if I let them.
I LOVE potatoes. I tried it, just as prepared and thought it needed a bit more salt and pepper than was originally used in the recipe. Also, when using 8-oz. of cheese, you will have excess liquid (oil) in the pan because of this. I’m going to play with the recipe and perhaps mix in a little (gluten-free) flour to correct that. That’s just my personal preference.
All in all, I think this dish is a keeper. I really wasn’t in the mood to have chicken last night, with the rest of the family. So, I prepared some peas and between the potatoes and peas, I had a very nice vegetarian dinner.
If you’re inclined to try the recipe, I’d love to hear your thoughts.