Ingredients for 4 servings
- 200 g (7 oz) potatoes
- 200 g (7 oz) sweet potatoes
- 1/2 liter (2.1 qt) of milk
- 3 eggs.
- 2 tablespoons of flour.
- 100 g (3.5 oz) of butter.
- grated cheese
- salt, pepper, a pinch of nutmeg
Recipe: Gratin with potatoes and sweet potatoes
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.
Step-by-step directions
1 First cut the potatoes and sweet potatoes into thin slices, and cook them in a pan with very little water for 10 minutes. Remove them from water and place in ramekins.
2/ Prepare the béchamel:
Melt the butter in a saucepan, add the flour then and stir well with a whisk, cook for a few minutes, add the milk then continue to mix constantly until you get a slightly thick sauce, add the beaten eggs and mix again, when the sauce is ready, remove from heat; salt, pepper, and add a pinch of nutmeg for more flavor.
pour the sauce into the ramekins, add grated gratin cheese and bake at 220°C (430°F) for 20 minutes
Chef Patrick's Comment
Good recipe, personally I prefer to cook the slices of apples and sweet potatoes in seasoned coconut milk.
Frequently asked questions
Can I replace butter with olive oil in the béchamel?
No, butter is really needed here. Oil won't give you a smooth béchamel. Your sauce will separate. Stick with butter, 100g is the right amount.
How do I avoid lumps in the béchamel when adding milk?
Pour the milk slowly while whisking constantly. Make sure your roux is well-cooked and smooth before you start. If you spot lumps, strain the sauce through a fine sieve before pouring it.
How long does the cooked gratin keep in the freezer?
Two months maximum. Cool it completely first, then wrap it well. To reheat, bake 20 minutes at 180°C without thawing beforehand. Cover with foil at first.
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