2 Potato Gratin

November 19, 2012

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Did anyone go to the grocery store yesterday?  Wow, Thanksgiving fever!  Since I am actually not hosting the holiday this year, I began thinking of what I am thankful for to distract me from the menacing faces of all shoppers with a purpose.

I’m thankful for my family.

I’m thankful for my friends.

I’m thankful for my health.

I’m thankful for Louie! That’s my new puppy, even though he peed in the house twice yesterday:)

I’m thankful that I can share my thoughts, and oh yeah and my recipes with you.

I’m thankful for my patients when my kids are not angels:)

I’m thankful for quiet nights at home.

I’m thankful for all the things I have, even those I don’t need:)

I’m thankful to watch my kids grow into amazing adults!

I’m thankful for my kitchen table, the place where my family becomes one.

Take a little time this week, and think of the things you are thankful for.  Even in the hardest times, being thankful fells great!!!

I’m also thankful for this Potato Gratin recipe I tried for you.

5.0 from 1 reviews
2 Potato Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 lbs. yukon gold potatoes, peeled and sliced extra thin.
  • 2 lbs. sweet potatoes, peeled and sliced extra thin.
  • 1 cup light sour cream
  • 5 cups skim milk
  • 1 large onion, sliced thin
  • 3 garlic cloves, sliced thin
  • 1 cup shredded Mozzarella
  • 1 cup shredded Muenster
  • salt and pepper
  • grated Parmesan
  • ***Try cheddar and Fontina if you like.
  • ***Add ½ tsp.nutmeg if you want, I'm not a fan.
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease a 9 x 13 casserole.
  3. Bring milk, sour cream and spices to a simmer in a large high walled skillet.
  4. Add potatoes, garlic and onion and continue to cook until potatoes are tender, 20 min.
  5. Pour half the potato mixture into prepared baking dish.
  6. Top with half of the shredded cheeses.
  7. Layer the rest of the potato mixture.
  8. Pour about 2 cups of milk mixture over potatoes, you want to see it but don't cover.
  9. Top with remaining Mozzarella and Muenster, and sprinkle Parmesan on top.
  10. Bake 30-40 minutes or until hot and bubbly.
  11. Let sit for 10-15 minutes before serving.
  12. Enjoy.
  13. Adapted from Coconut and Lime

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