Preheat oven to 350 degrees F. Aggressively rub the inside of a 2
1/2- to 3-quart gratin dish or 3-quart rectangular baking dish
with garlic clove. Generously butter the dish; set aside. Using
the mandoline or a knife slice the onion halves very thinly,
approximately 1/16-inch thick (1/8-inch with a knife). Warm the
olive oil in a large skillet. Cook onions gently, until tender and
translucent, seasoning well with salt and pepper and stirring in
thyme leaves at the end.
|
In a medium saucepan heat milk and cream just until simmering
In a large saucepan melt 3 tablespoons butter over medium heat.
Whisk in the flour. Remove from heat and gradually whisk in hot
milk and cream. Return to heat and bring to boiling, whisking or
stirring constantly. Boil gently for 3 to 5 minutes or until
thickened and the consistency of buttermilk. Peel russet and
sweet potatoes. Very thinly slice potatoes on a mandoline to
approximately 1/16-inch thick or slice thinly with a sharp knife.
Layer one-third the potatoes in baking dish. Season generously
with salt and pepper; sprinkle lightly with nutmeg. Top with one-
third the onions and some of the sauce. Repeat layering in
thirds, finishing with sauce (cream may not totally cover top).
|
nutrition facts (Scalloped Russet and Sweet Potatoes)
Servings Per Recipe 8, Calories 255, Protein (gm) 5,
Carbohydrate (gm) 27, Fat, total (gm) 15, Cholesterol (mg) 37,
Saturated fat (gm) 7, Monosaturated fat (gm) 6, Polyunsaturated
fat (gm) 1, Dietary Fiber, total (gm) 3, Sugar, total (gm) 6,
Vitamin A (IU) 4665, Vitamin C (mg) 17, Thiamin (mg) 0,
Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 325,
Potassium (mg) 563, Calcium (DV %) 111, Iron (DV %) 1, Percent
Daily Values are based on a 2,000 calorie diet
|