Two Potato Gratin from Moosewood Restaurant Cookbook

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

Serves 4
Time: 55 Minutes

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 gated dilled Havarti cheese
1 tablespoon butter
1 tablespoon vegetable oil

Preheat oven to 375 degrees.
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese. Mix well.

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 10-12 minutes until the bottom is nicely browned. Do not stir.

Transfer the skillet to the preheated 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 melts, about 5 minutes. Cut the gratin into wedges and serve hot.

Note: If you don't have dilled Havarti, use Cheddar plus a teaspoon of dired dill.