Sweet Potato and Russet Gratin

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
3

Thinly sliced sweet potatoes and russet potatoes baked in a creamy sauce and garnished with sautéed chanterelles and onions.

Ingredients

4 sweet potatoes, peeled
3 russet potatoes, peeled
2 cups heavy cream
Salt and ground white pepper, to taste
Ground nutmeg, to taste
1 med. white onion
Butter
1 lb. fresh chanterelle mushrooms

Steps

1. Preheat oven to 375ºF. Using a mandoline, thinly slice sweet potatoes, then russets. Place in separate bowls.

2. Cover each bowl of potatoes with 1 cup heavy cream. Season liberally with salt, white pepper, and nutmeg (baking will lessen the intensity of the seasoning).

3. Coat a 9 x 6-in. (standard casserole) pan with butter. Starting at one corner of the pan, place individual slices of sweet potatoes in a row, just overlapping one another.
Move on to the next row, just overlapping the first. Repeat until the pan has a flat layer of sweet potatoes.

4. Top that layer with the russet slices, overlapping in the same orderly manner. Repeat with another layer of sweets, then russets; continue until the pan is full.

5. Pour the remaining cream from the potato bowls over the gratin. Cover with plastic wrap, then aluminum foil (the plastic wrap ensures the potatoes will remain moist and steamy).

6. Bake in the preheated oven for 45-60 min., until the potatoes have absorbed the cream (peel back a corner of the plastic/aluminum wrap to check).

7. Remove the wrap and return the pan to the oven for 10-15 min. more, until the top is a crusty golden brown.

8. While the gratin is browning, caramelize onions in a little butter. Add mushrooms to caramelized onions and sauté until golden.

9. Remove gratin from oven; garnish with sautéed chanterelles and onions.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources