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Ingredients
1 teaspoon olive oil
3 medium-size baking potatoes, peeled and thinly sliced
3 small sweet potatoes, peeled and thinly sliced
Kosher salt and freshly ground pepper to taste
1 cup heavy cream
2 cloves garlic, peeled and minced
¼ teaspoon ground nutmeg
Nutritional analysis per serving (4 servings)
46 grams carbs; 67 milligrams cholesterol; 407 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 1 gram trans fat; 5 grams fiber; 688 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
After seasoning the roast (see recipe above), use the olive oil to grease a 13-by-9-by-2-inch baking dish. Layer the potatoes, overlapping them slightly, creating alternate rows of white and sweet potatoes. Season each layer lightly with salt and pepper. Pour the cream over the potatoes and sprinkle with garlic and nutmeg. Cover loosely with aluminum foil.
- Step 2
Place the roast and the gratin in the oven and bake for 45 minutes. Uncover the potatoes and continue to bake for 15 minutes longer. Remove the gratin from the oven. Recover it to keep it warm and set aside while preparing veal sauce (see recipe above).
- Step 3
The gratin should be cut into squares and served with the veal.
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