You don’t need lots of cream or cheese to make a yummy potato gratin. This recipe uses two kinds of potatoes—smooth Yukon Golds and sweet potatoes—baked until soft and topped with a light dusting of Parmesan.
Active time: 20 minutes | Total time: 1 hour 15 minutes
Two‑Potato Skillet Gratin Casserole
Ingredients
- 3 Tbsp (42 g) unsalted butter
- 1 Tbsp olive oil
- 10 fresh sage leaves
- 1 ½ lb (680 g) Yukon Gold potatoes, peeled and sliced about 1/8‑inch thick
- 1 ½ lb (680 g) sweet potatoes, peeled and sliced about 1/8‑inch thick
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup shredded Parmesan cheese
Directions
1. Preheat the oven to 400°F (200°C). In a small pan, melt the butter over medium‑high heat. Add the olive oil and sage leaves, cooking until the sage turns crisp, about 2 minutes. Remove the sage with a slotted spoon and set on a paper towel. Keep the melted butter mixture for later.
2. Build 8‑10 small stacks by alternating a slice of Yukon Gold with a slice of sweet potato. Place the stacks in a 10‑inch cast‑iron skillet, spreading them out evenly. Brush the stacks with half of the butter mixture. Bake for about 40 minutes, until the tops are lightly golden.
3. Take the skillet out of the oven (keep the oven on). Brush the potatoes with the remaining butter mixture, then sprinkle salt, pepper, and Parmesan evenly over them. Return the skillet to the oven and bake another 15 minutes, or until the potatoes are tender and the cheese is just browned.
4. Scatter the crisp sage leaves over the gratin before serving.
Serves: 8 (about ½ cup per person)
Nutrition (per serving): Calories 207, Fat 7 g, Saturated Fat 4 g, Cholesterol 14 mg, Sodium 368 mg, Carbs 33 g, Fiber 4 g, Sugar 6 g, Protein 5 g.
Nutrition Bonus: Potassium 412 mg, Iron 7 %, Vitamin A 330 %, Vitamin C 28 %, Calcium 9 %.