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Scalloped Yukon Gold and Sweet Potato Gratin Recipe

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This recipe for Scalloped Yukon Gold and Sweet Potato Gratin is from Cuisine de Famille Encore!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 T minced fresh Italian parsley
1 T minced fresh rosemary
1 T minced fresh sage
1 T minced fresh thyme
1 1/2 tsp salt
3/4 tsp freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)
Directions:
Directions:
Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in a large bowl of cold water. Repeat with sweet potatoes. Combine cream, butter, and garlic in a saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter 13x9x2-inch glass baking dish. Drain potatoes, pat dry with kitchen towels and transfer ½ of potatoes to prepared baking dish. Distribute and spread evenly. Sprinkle with ½ of salt-pepper mixture, then ½ of herb mixture. Sprinkle with ½ of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over, pressing lightly to submerge potatoes as much as possible.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top is golden and most of liquid is absorbed, about 25 minutes. Let stand 10 minutes; serve.

 

 

 

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