Ingredients
  • 1   clove 
    garlic
  • 1   tablespoon 
    butter, softened
  • 1   large 
    onion, peeled
  • 2   tablespoons 
    olive oil
  •  
    Kosher salt and freshly ground black pepper to taste
  • 1/2  teaspoon 
    snipped fresh thyme
  • 2   cups 
    milk
  • 1/2  cup 
    whipping cream
  • 2   tablespoons 
    butter
  • 3   tablespoons 
    all-purpose flour
  • 5   medium 
    russet potatoes
  • 1   medium 
    sweet potato
  •  
    Whole nutmeg
Directions
1.
Preheat oven to 350 degrees F. Aggressively rub the inside of a 2 1/2- to 3-quart gratin dish or 3-quart rectangular baking dish with garlic clove. Generously butter the dish; set aside.
2.
Using the mandoline or a knife slice the onion halves very thinly, approximately 1/16-inch thick (1/8-inch with a knife). Warm the olive oil in a large skillet. Cook onions gently, until tender and translucent, seasoning well with salt and pepper and stirring in thyme leaves at the end.
3.
In a medium saucepan heat milk and cream just until simmering In a large saucepan melt 3 tablespoons butter over medium heat. Whisk in the flour. Remove from heat and gradually whisk in hot milk and cream. Return to heat and bring to boiling, whisking or stirring constantly. Boil gently for 3 to 5 minutes or until thickened and the consistency of buttermilk.
4.
Peel russet and sweet potatoes. Very thinly slice potatoes on a mandoline to approximately 1/16-inch thick or slice thinly with a sharp knife. Layer one-third the potatoes in baking dish. Season generously with salt and pepper; sprinkle lightly with nutmeg. Top with one-third the onions and some of the sauce. Repeat layering in thirds, finishing with sauce (cream may not totally cover top).
5.
Bake uncovered for 45 minutes. Increase oven temperature to 425 degrees F. Bake for 10 to 15 minutes more or until bubbly, golden crusty brown, and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes before serving.
Nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 15, chol. (mg) 37, sat. fat (g) 7, carb. (g) 27, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 5, vit. A (IU) 4664.66, vit. C (mg) 17.12, Thiamin (mg) 0.15, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 325, Potassium (mg) 563, calcium (mg) 111.06, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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