This gratin recipe uses heart-healthy olive oil to bring out the naturally sweet and creamy flavor of the white and sweet potatoes. Serve this side dish for Christmas or Thanksgiving and watch it disappear!
White and Sweet Potato Gratin
- 3/4 cup crushed croutons
- 2 Tbsp olive oil, divided
- 1-1/4 lbs. Yukon gold potatoes (approximately 3 medium potatoes)
- 1/2 lb. sweet potato (approximately 1 large sweet potato)
- 1 Tbsp. melted butter
- 1 cup nonfat milk
- 1/4 cup half and half
- kosher salt and pepper to taste
Preheat the oven to 400 degrees. Use a food processor to crush the croutons. Spray a 1.5 quart baking dish with nonstick spray. Pour 1/2 Tbsp olive oil over bottom of dish. Peel and slice potatoes into 1/8-inch thick slices.
Spread half of the Yukon gold potato slices, then half the sweet potato slices in a layer on the bottom of the baking dish. Season with kosher salt and pepper. And pour melted butter over top. Repeat with remaining Yukon gold and sweet potatoes. Heat milk and half and half in a small saucepan over medium heat until boiling. Pour over potatoes. Top with crushed croutons. Drizzle remaining 1-1/2 Tbsp. olive oil over top.
Bake 45-55 minutes until browned and bubbling. Let rest for a few minutes before serving.
Serves 10.
Per serving: 176 calories, 5 g fat, 6 g cholesterol, 4 g fiber, 4 g protein, 57% Vitamin A, 38% Vitamin C, 7% calcium, 6% iron
For more great side dish recipes, see also:
- Make Ahead Mashed Potatoes
- Apple Stuffing Recipe
- Broccoli with Garlic and Pine Nuts
- Butternut Squash Souffle
- Scalloped Potatoes with Cheese
- Christmas Salad Recipe
- Cool Whip Jello Recipe
