Chef John Folse's Twin Potatoes Au Gratin

Prep Time: 1 Hour
Yields: 8 to 10 Servings

During the late fall and prior to Christmas in Louisiana, yams and freshly dug white potatoes are available at all roadside stands. These two ingredients make for a wonderful combination on the holiday table. The use of both orange and white potatoes in the recipe guarantees a festive and tasty dish on the table.

3 large white potatoes
3 small sweet potatoes
2 1/2 cups half-and-half
1/4 cup sliced green onions
4 cloves garlic, smashed
4 tbsps butter
salt and pepper to taste
pinch of nutmeg
1 cup grated Kashkaval or Gruyère cheese

Preheat oven to 400º F. Spray an 8 x 8 baking dish with vegetable spray and set aside. Peel potatoes then cut into 1/8" thick slices with a knife or a mandolin and place in cold water to keep from turning brown. Using the side blade of a French knife, smash the garlic cloves, then chop until creamy. In a heavy bottomed pot, combine drained potatoes, green onions, garlic, half-and-half, butter, salt, pepper and nutmeg. Bring to a boil. Reduce to simmer and cook 10 minutes, stirring gently with a wooden spoon. Cook until potatoes are barely tender and potato starch has thickened the milk slightly. Adjust salt and pepper if necessary. Pour mixture into prepared baking dish and smooth as much as possible with a spoon. Top evenly with the grated cheese and bake uncovered until golden brown, 20 - 30 minutes.