For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

　　

Ingredients

serves 4

　　2 eggs

　　3 cups grated sweet potatoes and white potatoes

　　1/2 cup chopped scallions

　　2 tablespoons unbleached white flour

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1 cup grated dilled Havarti cheese

　　1 tablespoon butter

　　1 tablespoon vegetable oil

　　

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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.