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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs Recipe

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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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Servings:
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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
Directions
PREP
30 mins
COOK
1 hr
READY IN
1.5 hrs
  • 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.
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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs Recipe Reviews

scalloped yukon gold and sweet potato gratin with fresh herbs

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jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"Not sure if it was the sweet potatoes or the cream, but possibly the best scalloped potatoes I've ever had. I omitted the rosemary, but stuck to the recipe for everything else."
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