A potato gratin doesn’t have to be swimming in cream or cheese to be delicious. This one features two types of potatoes — buttery-tasting Yukon Golds and rich sweet potatoes — that bake to tender perfection under a light dusting of Parmesan cheese. Try to choose potatoes that are about the same diameter so the slices are easier to stack.
Active time: 20 minutes Total times: 1 hour, 15 minutes
Two-Potato Skillet Gratin Casserole Ingredients Directions Preheat the oven to 400°F (200ºC). In a small skillet over medium-high heat, melt butter. Add oil and sage leaves. Cook until sage leaves are crispy, about 2 minutes. With a slotted spoon, remove sage leaves to a paper-towel lined plate. Set butter mixture aside. Make 8–10 potato stacks, alternating Yukon Gold and sweet potato slices in each stack. Arrange potato stacks in a 10-inch cast-iron or other ovenproof skillet, fanning out stacks in the pan. Brush half of the butter mixture over the potatoes. Bake until lightly browned, about 40 minutes. Remove pan from oven (keep oven on). Brush remaining butter mixture over the potatoes. Sprinkle potatoes with salt and pepper, then cheese. Bake until potatoes are tender and cheese is lightly browned, about 15 minutes. Crumble sage over potatoes. Serves: 8 | Serving Size: About 1/2 cup Nutrition (per serving): Calories: 218; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 11mg; Sodium: 240mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 5g; Protein 2g Nutrition Bonus: Potassium: 29mg; Iron: 4%; Vitamin A: 6%; Vitamin C: 20%; Calcium: 5%
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