potato gratin

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This is my "recipe" for basic potato gratin...which can be made with white potatoes (I always use the waxier red skinned potatoes, just because that's what we used to keep around, though any should work), sweet potatoes, or even other root vegetables. It's amazing what this will do for turnips, seriously

Comments

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There are recipes that basically call for bechamel instead of the cream. I haven't tried that with this one, but it would be worth a try if you're looking to cut the calories a bit and use lower fat dairy.

I think sweet potatoes don't provide as much starch to the sauce as white potatoes, resulting in slightly more liquid. I went a bit heavy on the cream last night, but it still set up okay. The original recipe (I linked a blog post where someone had used it as well) called for creme fraiche, which is thicker than the cream I use, but I wasn't able to find it then and so have never actually used it.