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Recipe of the Month
Yukon Gold and Sweet Potato Gratin
Yukon Gold and Sweet Potato Gratin
Serves 12
2 TBS unsalted butter, room temperature (6TBS total)
Preheat oven to 400 degrees.
Preheat oven to 400 degrees.
Coat 13x9x2-inch glass baking dish with 2 tablespoons butter.
2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
Thinly slice all potatoes; place in prepared dish.
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
Thinly slice all potatoes; place in prepared dish.
2 cups whole milk
1 garlic clove, pressed
1 TBS unrefined sea salt
2 tsp fresh thyme leaves
1 tsp ground black pepper
1/8 tsp freshly grated nutmeg
2 TBS unsalted butter, room temperature
1 garlic clove, pressed
1 TBS unrefined sea salt
2 tsp fresh thyme leaves
1 tsp ground black pepper
1/8 tsp freshly grated nutmeg
2 TBS unsalted butter, room temperature
Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
1 cup whipping cream
2 TBS unsalted butter, room temperature
2 TBS unsalted butter, room temperature
Bring cream to boil in saucepan. Uncover potatoes, pour cream over and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes.
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