Two-color Potato Gratin

We had baked potatoes one night last week with grilled chicken, and mashed sweet potatoes with meatballs on another night. So I was left with 4 Yukon gold potatoes and 4 sweet potatoes (which are actually yams!) that I had to use up. I made a yummy, easy, pretty and pretty healthy side dish that I have to share! You can use this method for all one color potatoes, or whatever you have on hand, but the white and the sweet made this super pretty and yummy! 

Ingredients:

4 yams/sweet potatoes, peeled 

4 white/brown potatoes, peeled 

3 tablespoons butter

3 tablespoons flour

1 clove garlic, grated 

1 1/2 cups fat free half & half (or whatever milk you have or like)

Salt and pepper, to taste 

Directions:

Preheat oven to 375 degrees F.

After the potatoes are peeled, slice them thin by hand or use a mandoline on the medium setting (that's what I did!).

In a 9 x 13 casserole dish sprayed with cooking spray, layer the potatoes beginning with white and ending with sweet, 2 layers of each. Season each layer with a sprinkle of salt and pepper. 

Once the potatoes are assembled, set aside and melt the butter over low heat in a small saucepan. 

When melted, sprinkle in the flour and stir with a wooden spoon, constantly for 2 minutes. (This flour mixture is called a roux.)

Next whisk in the half & half and bring to a slow boil, stirring very frequently, stopping just enough to add the garlic, or grate it right into the pot like I do!

Once it's thickened, turn off the heat and add salt and pepper, about 1/2 teaspoon of each, stir well.

Pour the mixture over the potatoes and lightly shake the pan so it is evenly distributed. 

Bake covered with foil for 40 minutes, then uncover and bake for an additional 10-15 minutes.

Cut into squares, eat and enjoy!!!!