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  • Potato and Sweet Potato au Gratin with Herbs

    7 votes
    Potato and Sweet Potato au Gratin with Herbs
    Prep: 15 min Cook: 60 min Servings: 12
    by Nancy Miyasaki
    193 recipes
    >
    This is not the lightest recipe I've made, but it's a real treat when you are having guests and want to splurge. I love the flavor and color combination of the sweet and gold potatoes. It's a wonderful twist on a classic French standby.

    Ingredients

    • 1 1/2 pounds Yukon Gold potatoes (can substitute russet, but gold are prettiest)
    • 1 1/2 pounds medium sweet potatoes (can substitute yams)
    • 2 cups heavy whipping cream
    • 1/2 stick butter
    • 2 garlic cloves, minced
    • 1 1/2 tsp each dried chopped rosemary, sage, thyme, Italian parsley, fine sea or kosher salt (substitute 1 Tbsp fresh herbs for any of these dried alternatives)
    • 3/4 tsp fresh ground black pepper
    • 1 1/4 cups packed, coarsely grated Gruyere cheese (~5oz)

    Directions

    1. Fill a large bowl with cool water. Take 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in water. Repeat with sweet potatoes.
    2. 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.
    3. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of 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. (Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)
    4. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This is a dangerously delicious recipe! Tasted great with salmon, but would really dress up any grilled fish or meat. QuQ
      • Mary Shaldibina
        Mary Shaldibina
        OMG, that was fantastic!
        1
        • O.S.
          O.S.
          Absolutely delicious. I never thought potatoes can be THAT good!

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