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Two-Potato Herbed Gratin

Two-Potato Herbed Gratin

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servings Makes 8 servings 8
preparation time PREP Under 15 minutes
total time TOTAL 1 hour

Ingredients

  • 2 cups chicken broth
  • 4 cloves garlic, peeled and smashed
  • 3 (4-inch) sprigs fresh thyme
  • 2 (4-inch) sprigs fresh rosemary
  • 1 (2-inch) sprig fresh sage
  • 1 teaspoon kosher salt
  • ground pepper, if desired
  • 3 pounds mixed russet and sweet potatoes, peeled and sliced ⅛ -inch thick
  • 1 tablespoon butter

Directions

  1. In saucepan over medium heat, place broth; bring to a boil. Add garlic, thyme, rosemary, sage, salt and pepper, if desired; bring to a boil. Immediately remove from heat, cover and let steep 30 minutes.
  2. Heat oven to 425°F. Alternate russet and sweet potato slices in buttered 9-inch round cake pan forming several layers. Bring herbed broth back to simmering. Hold fine sieve over potatoes and pour broth through sieve over potatoes. Dot potatoes with butter. Bake 50 to 60 minutes or until golden brown. Let rest before serving.

RECIPE NUTRITION INFORMATION

Per Serving

Calories120

Protein5g

Carbohydrates20g

Fiber2g

Sugars1g

Fat1.5g

Cholesterol5mg

Sodium660mg

Saturated Fat1g

REVIEWS OF THIS RECIPE

Two-Potato Herbed Gratin