Two-potato Gratin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | April 1993 | 1 | Servings |
INGREDIENTS
| 2 | Russet potatoes, about 1 | |
| 1/4 | ||
| pounds peeled | ||
| thinly sliced | ||
| 1 | T | Minced fresh rosemary or 2 |
| teaspoons crumbled | ||
| dried | ||
| 2 | Orange-flesh sweet potatoes | |
| about 1 pound. | ||
| peeled thinly | ||
| sliced | ||
| 1 1/2 | c | Whipping cream |
| 1 | c | Grated Swiss cheese |
| 1/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
Arrange half of russet potatoes in 8x8x2-inch glass baking dish. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Top with half of sweet potatoes. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Repeat layering with remaining russets and sweet potatoes, seasoning each layer with salt, pepper and 1/4 of rosemary. Pour cream over. Cover tightly with plastic wrap and microwave on High until potatoes are tender, about 18 minutes. Sprinkle both cheeses over potatoes. Microwave uncovered on high until cheeses melt and bubble, about 3 minutes. Cool 10 minutes. Serves 6. Bon Appetit April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3771
Calories From Fat: 2103
Total Fat: 236g
Cholesterol: 1004.2mg
Sodium: 1436.7mg
Potassium: 6433.9mg
Carbohydrates: 168.3g
Fiber: 17.1g
Sugar: 31.1g
Protein: 237.8g