Prep
10 min
Cook
30 min
Total
40 min
Servings
4 serv.
An original gratin duo of potatoes and sweet potatoes topped with a béchamel sauce. Sweet potato brings natural sweetness and color, while regular potatoes stay firm. Cook both 10 minutes in minimal water for pre-cooking, then 20 minutes in the oven at 220°C. Make a smooth béchamel by adding hot milk slowly to your roux.
Ingredients for 4 servings
- 7 oz (200 g) potatoes
- 7 oz (200 g) sweet potatoes
- 1/2.1 qt (2 liter) of milk
- 3 eggs.
- 2 tablespoons of flour.
- 3.5 oz (100 g) of butter.
- grated cheese
- salt, pepper, a pinch of nutmeg
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