Double potato gratin

Have I mentioned I LOVE baked sweet potato? A bit more involved than fries, but equally tasty; I have redeemed myself in my brother’s mind I believe. It’s not a meal to itself, but leaves open a lot of potential accompaniments. I added thyme and pumpkin pie spice and topped it with almond meal, flax meal, and nutritional yeast because we had them around and I wanted to add a little extra nutrition to the meal. But nutmeg and bread crumbs, like the original MayoClinic recipe calls for, would work just fine too.

UPDATE (12/25/2011): Made this again, this time with rutabega slices as well, which we coined “sweet-potatah-bega gratin” (try saying that three times fast). Used a lot more regular potatoes than called for in the recipe — easily 10 little ones, I lost count. Otherwise, I followed the recipe below and it turned out wonderfully.

Sweet-potatah-baga and salad – 12/25/2011

Double Potato Gratin

2 tsp. oil

1-2 cloves garlic, chopped (or onion)

2 medium spring potatoes

1 medium sweet potato

Salt and pepper

1/4 tsp. thyme

1/4 tsp. pumpkin pie spice

2/3 cup milk

1 tbsp. almond meal

1/4 tsp. flax seed

1/4 teaspoon nutritional yeast

Preheat oven to 425ºF. Rub 9×9 baking pan with garlic and grease with 1 tsp. of oil. Slice potatoes and sweet potatoes into rounds and cut into pieces as needed to fit. Alternate layers of potatoes and sweet potatoes, drizzling with olive oil and sprinkling with seasonings and garlic between layers. Pour milk over potatoes. Sprinkle almond meal, nutritional yeast, and flax seed on top, cover pan with foil, and bake 20-25 minutes. Remove foil and bake 20-25 minutes uncovered. Let set 5 minutes or so before serving.

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