For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 375°.
Step 2
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese and mix well.
Step 3
Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the bottom is nicely browned. Do not stir.
Step 4
Transfer the skillet to the oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese is melted, about 5 minutes. Cut the gratin into wedges and serve hot.
Ingredient Notes
Step 5
If you don’t have dilled Havarti, use Cheddar plus a teaspoon of dried dill or a tablespoon of fresh dill.
Serving & menu ideas
Step 6
We usually serve this with Baked Apples (page 191) and a green salad.
