Two Potato Gratin

• 1 tablespoon butter
• 1 cup whole milk or 1 cup 2% low-fat milk
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 pinch dried ancho chile powder
• 1 pinch of grated nutmeg
• 1 lb yukon gold potato, peeled, and sliced into 1/2 inch thick rounds
• 1 lb sweet potato, peeled and sliced into 1/2 inch thick rounds
• 3 tablespoons whole grain mustard
• 1 cup shredded gruyere cheese

1. Preheat oven to 400 degrees. Butter a shallow 2-quart gratin pan or ceramic baking dish.
2. In a large saucepan, combine milk, salt, pepper, chili powder, and nutmeg.
3. Heat to a boil over medium high heat.
4. Add potatoes and return to boil, simmering a few minutes, until mixture thickens slightly.
5. Remove pan from heat; stir in mustard.
6. With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer, Sprinkle with 1/2 cup of Gruyere.
7. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until potatoes are tender and the top is golden.

butter, milk, salt, fresh ground pepper, chile powder, nutmeg, gold potato, sweet potato, whole grain mustard, gruyere cheese

Taken from www.food.com/recipe/two-potato-gratin-427147 (may not work)