While I was making Two-Potato Gratin a few days ago, I was thinking about The Patty Duke Show, a sitcom that was on TV from September 18, 1963 to April 27, 1966. The interesting thing is (and this was breakthrough technology in the 60s) Cathy and Patty were played by the same person, actress Patty Duke. The “cousins” were even in the same scenes together and that was really something to see when I was a child.
If you don’t remember The Patty Duke Show, this synopsis is for you.
Cathy Lane and Patty Lane are cousins; one lived in New York City and one lived in places all over the world. Their fathers are identical twins and, for reasons left unsaid, Patty goes to NY to live with Cathy and her family. Remarkably, the girls look exactly alike except Cathy wears a “flip” hairstyle and Patty wears her hair turned under. The similarities stop there, however, as The Patty Duke theme song describes.
Meet Cathy, who’s lived most everywhere,
From Zanzibar to Barclay Square.
But Patty’s only seen the sights.
A girl can see from Brooklyn Heights —
What a crazy pair!
But they’re cousins,
Identical cousins all the way.
One pair of matching bookends,
Different as night and day.
Where Cathy adores a minuet,
The Ballet Russes, and crepe suzette,
Our Patty loves to rock and roll,
A hot dog makes her lose control —
What a wild duet!
Still, they’re cousins,
Identical cousins and you’ll find,
They laugh alike, they walk alike,
At times they even talk alike —
You can lose your mind,
When cousins are two of a kind.
Sweet Potatoes & Yukon Golds might not be identical but they are cousins and each brings its own personality to this dish. Sweet potatoes bring their natural sweetness and Yukon Golds bring that always-loved potato texture. The added flavors of nutmeg, chives, rosemary, cream and the nuttiness from Gruyere cheese make Two-Potato Gratin a dish to remember.
So – while I was preparing this dish, I was thinking about Sweet and Yukon Gold potatoes – and identical cousins from a 1960s sitcom. After tasting Two-Potato Gratin, I was only thinking about eating more.
- ½ sweet yellow onion diced
- 1- tablespoon butter
- 1- tablespoon olive oil
- 1¾ cups heavy cream
- 2 tablespoons chopped parsley
- 1- tablespoon fresh chives chopped or 1 teaspoon dried chives
- ½ teaspoon fresh rosemary chopped or ¼ teaspoon dried rosemary, chopped
- ½ teaspoon ground black or white pepper
- ¼ teaspoon Kosher salt
- 1/8 teaspoon freshly grated nutmeg or dried ground nutmeg
- 1½ pounds 4-5 medium Yukon Gold potatoes, peeled & thinly sliced
- 1½ pounds 3-4 sweet potatoes, peeled & thinly sliced
- 2 cups milks – any type of milk is fine it will be discarded
- 1½ cups 6 ounces Gruyere Cheese (high-quality), shredded
- ½ cup grated Parmesan cheese
- Preheat oven to 375F.
- Spray a 2-quart casserole dish with cooking spray.
- In a medium saucepan over medium heat, sauté onions in 1 tablespoon butter and 1 tablespoon olive oil until translucent. Stir in cream, parsley, chives, rosemary, pepper, salt and nutmeg. Cook 2 minutes, stirring continuously. Remove from heat and set aside to cool.
- While cream mixture cools, combine sliced potatoes and milk in a large, microwave-safe bowl and cover with plastic wrap. Microwave at HIGH for 5 minutes, uncover and stir potatoes. Cover & microwave 5 more minutes. Drain potatoes & discard milk.
- Layer one-third potatoes, alternating between Yukon and Sweet, in the prepared dish.
- Pour 1/3 of cream mixture over potato layer and sprinkle with ½ cup Gruyere and 2 tablespoons Parmesan cheeses. Repeat layering the potatoes and cheeses twice. The final layer will be Parmesan cheese.
- If desired, dot 1 tablespoon butter into small pieces over the top.
- Cover with foil.
- Bake at 375F for 30 minutes. Uncover and bake 20-30 minutes more or until browned.
- Remove from oven and let set for 10 minutes before serving.