Two-Potato Gratin - The SimulaFunIst

![[Image 72.png]] Two-Potato Gratin TIME 1 hour 40 minutes YIELD 4 servings ![[Image 112.jpeg]] Craig Lee for The New York Times This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">potato guide.</a>) view this recipe on <a href="http://cooking.nytimes.com/recipes/7072-two-potato-gratin?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS Unsalted butter for gratin dish - 3 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick - 1 tablespoon chopped thyme - teaspoon freshly grated nutmeg - Kosher salt to taste - Freshly ground black pepper to taste - 1 cups heavy cream - 2 small sweet potatoes, peeled and sliced 1/8 inch thick PREPARATION Step 1 Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream. Step 2 Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark. Adapted from Cyril Renaud, La Caravelle