Beautifully layered orange and white Potato & Yam Gratin makes a stunning presentation on the table for your next celebration. We serve it every Easter and Christmas. With a hint of nutmeg and white pepper, and a dusting of fresh chives, this just may become a family tradition for you as well.
Potato & Yam Gratin
When you can’t choose between golden potatoes or sweet potatoes, why not have them both? This potato & yam gratin also features fresh chives which are just popping up in the spring. There is nothing more exciting than seeing my fresh herbs start to green and grow after a long, dead winter.
Potato & Yam Gratin really is the best of both worlds. I grew up on scalloped potatoes which can be heavy and over indulgent in the cheese department. This gratin is light and creamy with the perfect balance of sweet and savory.
I use my food processor to slice my potatoes thin as shown in the picture. You don’t want them so thin that they turn to mush or too thick that they take forever to bake. Using fresh grated nutmeg also kicks this dish up a notch. The flavors of cream and nutmeg are a perfect marriage. Add fresh chives to boot, and you have yourself a winner.
A Holiday Tradition
We serve Potato & Yam Gratin every Easter dinner and sometimes at Christmas if we have a formal sit-down dinner. It also works well as a take-along meal to bring to a gathering. I usually serve this with Lollypop Lamb Chops (rack of lamb separated into individual ribs) and fresh, Roasted Asparagus. My bestie and I make this recipe every year, and now that we are far apart, we can still know what the other is serving for the holidays and it keeps us close. Here’s to you Kelli and all our memories around our Easter table.
Recipe for Potato & Yam Gratin
- 3 cups heavy cream
- 2 1/2 tsp sea salt
- 2 tsp white pepper
- 1/2 tsp fresh ground nutmeg
- 3 pounds EACH yams and golden potatoes (peeled and thinly sliced on a mandoline slicer or thin slice blade of a food processor)
- 1 cup fresh grated Parmesan cheese
- 1/2 cup fresh chives, chopped
- Butter a 9x13 casserole dish and preheat the oven to 350°
- Thinly slice yams and potatoes in separate piles
- Mix together cream, salt, white pepper, and nutmeg and set aside
- Shred parmessan with a microplane grater/zester to get a soft grate
- Layer the yams and golden potatoes (about 6 layers) alternating, like you would a lasagna
- Pour cream and spice mixture over top, sprinkle with parmesan cheese, and chopped chives.
- Cover with foil and bake at 350° for 45 minutes.
- Remove foil after 45 minutes, and bake uncovered for an additional 45 minutes until golden brown. The cream will absorb into the potatoes and a knife inserted into the middle should show the potatoes are cooked through and softened.
- Let rest for 30 minutes to soak in any remaining cream