Scalloped Yukon Gold & Sweet Potato Gratin with Fresh Herbs (Alanna Zaro) Recipe
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 This recipe for Scalloped Yukon Gold & Sweet Potato Gratin with Fresh Herbs (Alanna Zaro) is from REMPEL RECIPES, 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!
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Category: |
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Ingredients: |
Ingredients: 1 ½ lb. yukon gold potatoes
1 ½ lb. yams
2 c. heavy whipping cream
¼ c. butter
2 garlic cloves, minced
1 tbsp. fresh Italian parsley
1 tbsp. minced fresh rosemary
1 tbsp. minced fresh sage
1 tbsp. minced fresh thyme
1 ½ tsp. sea salt
¾ tsp. fresh ground black pepper
1 ¼ c. grated gruyere cheese
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Directions: |
Directions:Fill a large bowl with cold water. Peel the potatoes and yams, cut into thin slices and place in water. Combine the cream, butter and garlic in a pot and bring to a simmer. Remove from heat. Mix all the herbs in a small bowl. Mix the salt & pepper in a small bowl. Butter a 13x9x2" baking dish. Drain the potatoes and pat dry. Transfer half the potatoes to baking dish, distribute evenly. Sprinkle with half the salt mixture, half herb mixture. Sprinkle with half the cheese. Repeat with remaining ingred. Pour the cream over top. Can be made 6 hours ahead. Cover with plastic wrap and chill. Bake at 400º for 30 min. covered with foil. Uncover and bake til top is golden and liquid has absorbed about 25 min. Let stand 10 min. before serving. |
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