Two-Tone Potato Gratin
- Serves: 10 to 12
- PREP: 30 minutes
- TOTAL TIME: 45 minutes
Double the potatoes, double the fun.
Slice up orange and white spuds and you’re on your way to this gratin (pronounce sort of like “baton,” which essentially means anything layered with tons of cheese and cream). You can do onion gratin, zucchini gratin, you get the idea…).
- 2¾
cups heavy cream
- 2
teaspoons kosher salt
- 1
teaspoon freshly ground black pepper
- 3
cloves garlic, finely minced
- 1
tablespoon chopped fresh thyme (or ½ tablespoon dried), plus more for garnish
- 1
teaspoon chopped fresh rosemary (or ½ tablespoon dried)
- 1
tablespoon chopped fresh sage (or ½ tablespoon dried)
- ¼
teaspoon finely grated nutmeg
- 2
cups (4 ounces) shredded gruyère cheese
- 2
cups (2 ounces) finely grated Parmigiano Reggiano cheese
- 2
pounds sweet potatoes, scrubbed
- 1½
pounds Idaho or russet potatoes, scrubbed
Dash of cayenne pepper
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This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enough for one-pot meals, like chicken over a bed of potatoes, it can also fry up a whole lot of bacon, sear a few steaks perfectly, or bake a crusty pizza. Naturally nonstick for no-fuss cleanup Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required Glass lid is tempered and can handle a 350°F oven
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
