Individual Dual Potato Gratin: Thinly sliced sweet potatoes and Yukon gold potatoes are baked with a richly flavored cream that has been steeped with fresh thyme and garlic then finished with Gruyere Cheese.Are you ready for a spin on classic potato gratin that will knock your socks off? If so, I have just the dish for you!
I was looking to create a side dish worthy of our Christmas steak dinner and decided a potato gratin was a bit more elegant than just a baked potato. Making individual gratins made for a more elegant presentation–not to mention portion control. We have become a bit gluttonness over the holidays–tell me I am not alone?!
And speaking of over-eating, I wanted to make these gratins taste rich and decadent, but be much lighter than a traditional gratin that is ladened with butter and cream. So how did I do that?–with a bit of magic. Okay, it was not magic–just milked that had been steeped with garlic, shallots, fresh thyme and a touch of butter. So light, yet filled with so much flavor!Next up, was to prepare the potatoes. I whipped out my madoline (a slicer on a food processor or very careful knife skills work too) and sliced the potatoes into 1/8 inch slices. I choose to use yukon gold potatoes for their creaminess and sweet potatoes for their color and extra nutrients–plus you all know how much I love my sweet potatoes.
I layered each gratin that had been brushed with melted butter with the potatoes, sneaking in a bit of grated Grueyere in between each layer and then divided the cream between the gratins.After baking in the oven, the gratins came out tender and cheesy with crips edges (everyone loves those crips edges at my house!!)This makes a perfect side dish to any elegant meal or holiday feast.
Individual Dual Potato Gratin
- 2 large Yukon Gold potatoes scrubbed
- 1 large sweet potato peeled
- 2 tablespoons butter
- 2 cups milk
- 2 cloves of garlic
- 1 small shallot sliced
- 4-6 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup shredded Gruyere cheese
Preheat oven to 400 degrees.
Lightly butter 6 individual ramekins, reserving the remaining butter.
Bring milk to a simmer with butter, garlic, shallots, thyme and seasonings. Allow to simmer for 20 minutes over low heat, stirring occasionally.
In the meantime, slice the potatoes into 1/8 inch slices. Place a layer of Yukon Gold potatoes then a layer of sweet potatoes in each ramekin, topping with a tablespoon of cheese. Repeat with remaining cheese and potatoes.
Strain the milk of the herbs and garlic. Pour 1/3 cup of milk mixture into each ramekin.
Cool slightly and serve.