This is probably one of my favorite sides to make because it combines some of my favorite vegetables. About two years ago, I found this great recipe for a potato and sweet potato gratin and thought it would be perfect for a potluck I was invited to. Logistically, it turned out to be a nightmare. First, potatoes turn a grayish-brown color (become oxidized) if they are not cooked right away (within 15-30 minutes) after being peeled. Also, if you don’t cut the potatoes thinly then they will take forever to cook. The gratin came out okay, but I’m a bit impatient and I knew I had to do something to cut down on the cooking time. I came up with this recipe by accident because I ran out of potatoes, and just used what I had stocked in the fridge. Did I mention it cooks in about 30-45 minutes? That’s right, this dish is table ready in less than an hour. Not too bad when you’re talking about a potato gratin.
One Big Mix 