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

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources