Sweet and Red Bliss Potatoes Au Gratin
Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes and textures. It's creamy, but not to heavy, and sweeter and less starchy than it would be with all white potatoes.
|1||lb||sweet potatoes (washed, thinly sliced)|
|1||lb||red bliss potatoes (washed, thinly sliced)|
|1||c||red onion (thinly sliced)|
|2||garlic cloves (minced)|
|1⁄2||c||thinly sliced red pepper|
|1||tbsp||fresh thyme leaves|
|1⁄2||c||Stonyfield Organic Milk|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||c||Parmesan cheese (shredded, divided)|
|1⁄2||c||sharp cheddar cheese (shredded, divided)|
Wash and slice potatoes into disks about 1/8 inch wide.
In a microwave safe dish, sprinkle potato slices with 1/4 cup water, cover with plastic wrap, and microwave on high for 3-4 minutes.
Remove plastic wrap 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 addition of flour will cause the mixture to thicken.
Remove from heat, and allow to cool.
In a 9 x 13 inch baking dish, layer the potato slices like roof shingles, until the pan is filled.
Gently fold in eggs, yogurt, salt, pepper and 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°.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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