swiss cheese

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Review of Sweet Potato/White Potato Gratin

Published January 14, 2016 by lynn k scott

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.

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Then I mixed up the spices….

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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).

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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.

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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.

Enjoy!

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Sweet Potato and White Potato Gratin – Thank You ALL!

Published January 13, 2016 by lynn k scott

Originally posted on What’s For Dinner Mom, I had to share this yummy-looking recipe.  Not only is it gluten-free, but it uses some of my favorite ingredients:  potatoes, sweet potatoes and Swiss cheese!

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