This month I would like to share a side dish that would go great with an Easter Sunday ham. I use two kinds of potatoes for this gratin and to reduce the fat content of this dish I used evaporated skim milk in place of heavy cream with great results.
Bonus recipe: Move over green bean casserole, here’s a healthy green bean side dish – Green Beans with Caramelized Shallots & Almonds.
- 1 ½ pounds medium Yukon Gold potatoes
- 1 ½ pounds sweet potatoes
- 2 cups evaporated skim milk
- ¼ cup butter
- 2 cloves garlic, minced
- 1 tablespoon fresh Italian parsley, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper, freshly ground
- 1 ¼ cups Gruyere cheese, coarsely grated (about 5 ounces)
- Fill a large bowl with cold water. Peel, one potato at a time, then cut into 1/8-inch-thick rounds and place in the bowl with water. Repeat with the sweet potatoes.
- Combine the evaporated milk, butter, and garlic in a medium saucepan; bring to a simmer. Remove from the heat. Mix all herbs in a small bowl. Mix salt & pepper in another small bowl.
- Butter or oil a 13x9x2-inch baking dish. Drain potatoes, and then pat dry. Transfer half of the potatoes* to the prepared baking dish. Spread evenly. Sprinkle with half of the salt-&-pepper mixture, herb mixture, and cheese. Pour milk mixture over gratin, pressing lightly to submerge potato mixture as much as possible
- Preheat oven to 400° F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until the top of the gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes before serving.
*I like to layer my potatoes in rows of sweet potatoes, then a row of Yukon Gold. No reason other than I like how it looks.