Mashed Sweet Potato Gratin with Smoked Gouda and Shallots

• 1 pound russet potatoes, peeled and cut into 2-inch chunks
• 1 pound sweet potatoes, peeled and cut into 2-inch chunks
• Salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon nutmeg
• 2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
• 1 tablespoon olive oil
• 4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
• 3 ounces smoked Gouda cheese, grated (3/4 cup)

1. In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes.
2. Drain and return the potatoes to the pot.
3. Add the cayenne, nutmeg and 2 tablespoons of the stock.
4. Mash the potatoes until creamy and almost smooth, adding more broth if needed.
5. Season with salt, then spread the mashed potatoes evenly in a medium baking dish.
6. Meanwhile, preheat the broiler with the rack 6 inches from the heat.
7. In a large, nonstick skillet, heat the olive oil.
8. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes.
9. Scatter the shallots over the potatoes, then top with the cheese.
10. Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes.
11. Serve immediately or keep warm in a 300 oven.

potatoes, sweet potatoes, salt, cayenne, nutmeg, chicken, olive oil, shallots, gouda cheese

Taken from www.foodandwine.com/recipes/mashed-sweet-potato-gratin-smoked-gouda-and-shallots (may not work)