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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs - Recipe

Creamy potatoes, both sweet and golden, are layered in between a cream sauce and fresh herbs. This side dish is well worth the effort as it melts in your mouth.
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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs Recipe
Directions
  • Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
  • Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
  • Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
  • Mix all herbs in small bowl.
  • Mix sea salt and black pepper in another small bowl.
  • Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
  • Cover gratin tightly with foil. Bake 30 minutes.
  • Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
  • Let stand 10 minutes before serving.
  • NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
 
 
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8
Ingredients
-1 1/2 pounds Yukon Gold potatoes
-1 1/2 pounds sweet potatoes
-2 cups heavy whipping cream
-1/4 cup butter
-2 cloves garlic, minced
-1 tablespoon fresh rosemary, minced
-1 tablespoon fresh sage, minced
-1 tablespoon fresh thyme, minced
-1 tablespoon fresh Italian parsley, minced
-1 1/2 teaspoons sea salt
-3/4 teaspoon freshly ground black pepper
-1 1/4 cups Gruyere cheese, grated