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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources