Sweet and Red Bliss Potatoes Au Gratin
Page last modified on: January 20, 2012
Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes, and textures. It's creamy, but not too heavy, and sweeter and less starchy than it would be with all white potatoes.
Ingredients
| 1pound sweet potatoes, washed, thinly sliced | 1/2cup organic whole milk |
| 1pound red bliss potatoes, washed, thinly sliced | 2 eggs |
| 1tablespoon olive oil | 1cup organic low-fat plain yogurt |
| 1cup red onion, thinly sliced | 1/4teaspoon salt |
| 2 garlic cloves, minced | 1/2teaspoon black pepper |
| 1/2cup red pepper, thinly sliced | 1/2cup parmesan cheese, shredded, divided |
| 1tablespoon fresh thyme leaves | 1/2cup sharp cheddar cheese, shredded, divided |
| 1tablespoon all-purpose flour |
Directions
Wash and slice potatoes into disks about 1/8-inch wide. In a microwave-safe dish (not plastic), sprinkle potato slices with 1/4 cup water, cover with a lid or waxed paper, and microwave on high for 3-4 minutes. Remove cover from bowl and allow potatoes to cool. In a sauté pan, heat olive oil over medium-high heat and add onions, garlic, and red pepper. Cook until slightly brown, about 5 minutes. Add thyme and flour, then whisk in milk. The flour will cause the mixture to thicken. Remove from heat and allow to cool. In a 9x13” baking dish, layer the potato slices like roof shingles until the pan is filled. Gently fold eggs, yogurt, salt, pepper, 1/4 cup of the Parmesan cheese, and 1/4 cup cheddar into the now cooled onion mixture, combining well, and then pour over the layered potatoes. Top with remaining 1/4 cup Parmesan cheese and 1/4 cup cheddar, and bake for 40 minutes at 375°F.
Makes 8 servings.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
