Scalloped Russet and Sweet Potatoes

Categories: Vegetables- potatoes

Ingredients

• 1 clove garlic
• 1 Tbsp. butter, softened
• 1 large onion, peeled
• 2 Tbsp. olive oil
• 1/2 tsp. fresh thyme leaves
• 2 cups milk
• 1/2 cup heavy cream
• 2 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 5 medium russet potatoes
• 1 medium sweet potato
• Fresh whole nutmeg

Directions

1. Preheat oven to 350 degrees. Aggressively rub inside of 2 1/2 to 3 quart gratin dish with garlic clove, coat with the Tbsp. butter.

2. With a mandolin or very sharp knife slice onion about 1/16 inch thickness. In a skillet over low heat cool onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat; stir in thyme leaves. Set aside.

3. In small saucepan heat milk and cream just until simmering. In another saucepan melt butter over medium heat. Whisk in hot milk and cream a little at a time until incorporated. Return to heat, bring to a gentle boil. Cook 3 to 5 minutes or until thickened.

4. Peel all potatoes. With a mandolin or very sharp knife slice potatoes to about 1/16 inch thickness. Layer 1/3 of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg.

5. Scatter about 1/3 of onions on potatoes. Spoon 1/3 of cream mixture on potatoes. Create 2 more layers with remaining potatoes, seasonings, onions and cream mixture, finishing with cream mixture on top (cream may not totally cover top).

6. Bake uncovered, 45 minutes. Increase oven temperature to 425 degrees. Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender. Remove from oven. Let stand 10 minutes.

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