Submitted by Chef Annie Thomas, adapted from Eve Aronoff
2 large Idaho potatoes, peeled and sliced very thinly
1 large sweet potato, peeled and sliced very thinly
1 ½ cups shredded Swiss cheese
1 ½ cups shredded smoked mozzarella
1 ½ cups heavy cream
1 tablespoon grated fresh-peeled ginger (do not substitute powdered)
1 tablespoon minced fresh garlic (do not substitute dry or bottled)
1 tablespoon minced yellow onion
½ teaspoon ground nutmeg
1 tablespoon salt
¼ teaspoon of cayenne pepper
Preheat oven to 350 degrees Fahrenheit.
Step one: Butter large casserole dish.
Step two: Combine all ingredients except potatoes and ½ cup mozzarella.
Step three: Add sliced potatoes. Do not stir or mix, as it will settle into a lovely gratin.
Step four: Transfer to buttered dish, sprinkle with reserved cheese.
Step five: Place dish on a foil-lined, rimmed baking sheet to catch drippings and bake the dish for a minimum of one hour, or until a knife inserted indicates potatoes are tender.
About the Chef:
Annie Thomas is the chef/owner of AKT Nourish in historic Haymarket. Nourish is in its fifth year as one of the area’s only scratch kitchens. Before opening her first restaurant, Annie was a personal chef and art instructor. She is most thankful for her husband, four sons, her family, nine grandchildren, and her Nourish staff. The AKT Nourish staff is always available to prepare these or other recipes for holiday gatherings, whether it’s a dinner for 50 or a dish to bring to the office potluck. Call us at 703-754-6170 or email us at firstname.lastname@example.org. You may also find more information on our website www.annieskitchentable.com.