Sweet Potato & Potato Gratin

Two kinds of potato bake in a Dijon cream sauce with Parmesan.

Cooking time ≈ 1 h 5 min

Estimated nutrition · Per serving
≈ 280 kcal · Protein 9 g · Carbs 28 g · Fat 15 g

Ingredients

• 400 g sweet potatoes
• 400 g potatoes
• 180 ml heavy cream
• 180 ml milk
• 70 g Parmesan, finely grated
• 1 tbsp Dijon mustard
• 2 garlic cloves, crushed or sliced
• 20 g butter (optional)
• 1 tbsp of herbs
• A pinch of nutmeg
• Salt, to taste
• Freshly ground black pepper

Method

1. Peel and slice both potatoes about 2 mm thick; leave their starch unrinsed.
2. Sauté garlic, then gently warm with cream, milk, Dijon, herbs, nutmeg and seasoning. Add potatoes and cook over low heat for 10 minutes, stirring carefully.
3. Off the heat, mix in half the Parmesan. Transfer with sauce to a buttered dish and top with remaining cheese.
4. Bake at 180°C / 355°F for 30–35 minutes until tender, then rest 10 minutes.