Autumn Potato Gratin
This potato gratin is made with two kinds of potatoes – Russet and Sweet. It is a perfect addition to a holiday feast. We love this recipe since it is prepared in the microwave – making it a perfect side dish to serve when the oven is full!
2 large russet potatoes (about 1 pound total)
2 sweet potatoes (about 1 pound total)
Salt & Pepper, to taste
1 1/2 tablespoon fresh rosemary, minced well (or 3 teaspoons dried rosemary)
1 1/2 cups whipping cream
1/2 grated Parmesan cheese
1 1/2 cup grated Swiss cheese
Peel and thinly slice the russet and the sweet potatoes.
Arrange about half of russet potatoes slices in glass baking dish (a 8’ x 8’ x 2” works well). Season well with salt and pepper.
Next, top with half of sweet potatoes. Sprinkle top with 1/2 of the minced rosemary.
Repeat layering with remaining russets slices then the remaining sweet potatoes, ending with seasoning with more salt & pepper and the last ½ of rosemary.
Pour cream over. Cover tightly with plastic wrap and microwave on high until potatoes are tender, about 20 minutes.
Combine the two types of cheeses in a small bowl and toss to mix.
Once the potatoes are tender, carefully (it will be hot!) remove from microwave and sprinkle the cheese over potatoes. Place back into the microwave uncovered and cook on high for about 3-4 minutes, or until cheese is bubbly and melted.
Makes 6 servings.