Everyone needs a solid potatoes au gratin recipe in their life, and this one promises to get you recognized at your next dinner party. Thick rounds of sweet potatoes and Yukon golds hold their shapes well while baking in smooth Asiago cheese and a buttery onion sauce.
Servings and Ingredients
|1 c.||chopped onion|
|2 clove(s)||garlic, minced|
|6 tbsp.||Hy-Vee butter|
|6 tbsp.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee black pepper|
|3 ½ c.||milk|
|4 c.||thinly sliced, peeled sweet potatoes (1 1/4 pounds)|
|4 c.||thinly sliced Yukon gold potatoes (1 1/4 pounds)|
|8 oz.||Asiago cheese, shredded|
|½ c.||freshly grated Hy-Vee Parmesan cheese|
|6 slice(s)||Hy-Vee bacon, crisp-cooked, drained and crumbled|
|Fresh sage leaves, for garnish|
- Preheat oven to 350 degrees. Lightly coat a 3-quart baking dish with cooking spray; set aside.
- For sauce, in a large saucepan cook onion and garlic in hot butter over medium-high heat until tender. Whisk in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
- Spread one-third of the sauce in prepared baking dish. Top with half of each type of potato and half of the Asiago cheese. Add another third of sauce. Top with remaining potatoes and Asiago cheese. Spoon remaining sauce on top. Top with Parmesan cheese. Bake, covered, for 45 minutes.* Uncover and bake 40 to 50 minutes more or until potatoes are tender. Sprinkle bacon over top. Let stand, uncovered, for 10 minutes before serving. If desired, garnish with fresh sage leaves.
- *Note: Covering the potatoes during the first part of baking seals in steam, which helps promote even cooking. Uncovering them toward the end adds nice browning on top.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 50mg
- Sodium: 680mg
- Total Carbohydrates: 39g
- Protein: 15g