No heavy creams. Great side dish for Thansksgiving or other family gatherings. Only 218 calories per serving.
2 medium baked potatoes, peel and cut into thin 1/4 inch strips
2 medium sweet potatoes, also peel and cut into 1/4 inch strips
2 quarts chicken broth
2 Tablespoons canola oil
3 Tablespoons flour
2 garlic cloves, minced
1 1/2 cup reduced fat milk
2 thyme sprigs (fresh)
3/4 teaspoon salt
1/4 teaspoon pepper
3 oz gruyere cheese, shredded
2 tablespoons chopped fresh chives
1 1/2 teaspoons chopped fresh thyme
1 oz fresh parmigiano-reggiano cheese, grated
Preheat oven to 350 degrees.
Place diced potatoes in large pot, cover with chicken broth. Bring mixture to a boil then cook 4 minutes. Remove from heat, set aside. Carefully remove potatoes from liquid with a spoon and set aside remaining cooking liquid. Arrange potatoes on a baking sheet on side.
Heat a medium saucepan over medium heat. Add canola oil to pan. Sprinkle flour over oil. Cook 1 minute, stirring.
Add garlic, cooking 2 minutes, stirring.
Combine milk and 1 cup of the remaining cooking liquid from earlier.
Gradually pour milk mixture into flour mixture, stirring.
Add thyme sprigs to pan. Bring mixture to boil. Cook 4 minutes.
Remove from heat and strain over a bowl to catch liquids.
Stir 1/2 teaspoon salt, pepper, & shredded gruyere cheese into sauce.
Spray 2 quart baking dish with cooking oil, then spread 1/2 cup sauce in bottom of dish.
Arrange a single, flat layer of sweet potato, then a layer of regular potato, alternating layers.
Sprinkle evenly with remaining salt, 1 tablespoon chives, chopped thyme; pour remaining sauce over potato mixture. Sprinkle with parmigiano cheese.
Bake at 350 for one hour.
Remove potatoes. Preheat broiler to high.
Place potatoes back in oven to broil for 3 minutes. Sprinkle with remaining chives.
Recipe credit: Cooking Light