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Gratin of Yukon Gold
& Sweet Potatoes
& Sweet Potatoes
Ingredients
| * | 1 nutmeg, finely grated |
| * | 1 bulb roasted garlic, pureed |
| * | 6 sprigs tarragon, chopped |
| * | 1 quart heavy cream |
| * | Salt, pepper and cayenne |
| * | 3 Yukon Gold potatoes, sliced thin |
| * | 1 sweet potato, sliced thin |
| * | Breadcrumbs |
Instructions
| 1 | Preheat oven to 350F degrees. |
| 2 | To prepare the cream mixture, whisk together nutmeg, garlic, tarragon and cream. Season heavily with salt, pepper and cayenne to allow for potatoes. |
| 3 | First mix half of the potatoes in cream and layer them in a casserole dish; then mix half of the sweet potatoes in cream and layer on top. Repeat with another layer of potatoes and sweet potatoes. Cover with plastic wrap, then foil, and perforate. |
| 4 | Bake in preheated oven for 1 hour and 20 minutes. Remove foil and plastic wrap. Sprinkle with breadcrumbs and brown. Serve. |
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO