Preheat oven to 350 F. Aggressively rub inside of 2-1/2 to 3-quart
gratin dish with garlic clove, coat with the 1 tbsp butter, set aside.
With a mandolin or very sharp knife slice onion about 1/16 inch thick.
In skillet over low heat cook onion in olive oil until tender, sprinkling
well with salt and pepper. Remove from heat, stir in thyme leaves. Set
aside.
In small saucepan heat milk and cream just until simmering. In
medium saucepan over medium heat, melt butter. Whisk in flour until
combined. Remove from heat and whisk in hot milk and cream a little
at a time until incorporated. Return to heat; bring to a gentle boil.
Cook for 3 to 5 minutes or until thickened. Peel all potatoes. with a
mandolin or very sharp knife slice potatoes about 1/16 inch thick.
Layer one third of russet and sweet potato slices in prepared dish.
Season with salt, ground pepper, and two or three light gratings of
nutmeg.
Scatter about one-third of onions on potatoes. Spoon a third of
cream mixture on potatoes. Create two more layers with remaining
potatoes, onions, seasonings, and cream mixture, finishing with
cream mixture on top (cream may not totally cover top).
Bake uncovered 45 minutes. Increase oven temperature to 425 F.
Bake 10 to 15 minutes more or until bubbly, golden crusty brown, and
potatoes are tender when pierced with a wooden pick. Remove from
oven. Let stand 10 minutes. Make 8 servings.
Originally Submitted
7/18/2017
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