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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources