Sweet Potato and Russet Gratin

Menu Part: 
Side Dish
Cuisine Type: 

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


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
1 lb. fresh chanterelle mushrooms


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
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources