Number of servings : 6 to 8
Prep time: 20 minutes
Cooking time: 60 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
3 lb (1.5 kg) Yukon Gold or baking potatoes (about 6 large)
1 lb (500 g) sweet potatoes (about 2)
1 tbsp (15 mL) butter, divided
¼ cup (50 mL) olive oil
2 tsp (10 mL) salt
1 tsp (5 mL) pepper
1 tbsp (15 mL) chopped fresh rosemary or thyme (or 1/2 tsp (2 mL) dried)
- Peel potatoes and sweet potatoes. Cut them into slices ¼-inch (5-mm) thick.
- Place a piece of parchment paper at the bottom of a 9-inch (2-L) baking dish and cover with half the butter. Arrange a layer of regular potatoes over bottom of dish. Sprinkle potatoes with a little olive oil, salt, pepper and rosemary. Continue to layer and sprinkle potatoes until you have used half the potatoes.
- Arrange sweet-potato slices on top, sprinkling with oil, salt, pepper and rosemary after each layer.
- Continue to arrange remaining potatoes in layers on top of sweet potatoes, sprinkling after each layer.
- Butter another piece of parchment paper with remaining butter. Place paper, butter-side down, on top of potatoes. Weigh down paper with a heavy ovenproof dish or foil-covered bricks.
- Bake in a preheated 425°F (220°C) oven for 1 hour, or until potatoes are tender. Remove weights and the top paper. Let potatoes sit for 5 minutes.
- Invert dish onto a serving platter and remove remaining piece of parchment paper. Serve with the best-looking side up.
Bonnie says: Potato gratins are often loaded with cream, butter and cheese, but this version is much lighter—and every bit as delicious. It has amazing flavour and, of course, looks absolutely stunning. This recipe is adapted from one by food stylist Olga Truchan.