This is one of my holiday staples. I made it for Christmas last year and Thanksgiving this year. I love scalloped potatoes of any kind but this combination of sweet potatoes and fresh herbs is so delicious! I got this recipe from an old Bon Appetit magazine back in 2008. Its a huge crowd pleaser, simple and bound to be a hit at your next gathering! Enjoy!
- 1 1/2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds medium red-skinned sweet potatoes
- 2 cups heavy whipping cream
- 1/4 cup (1/2 stick) butter
- 2 garlic cloves, minced
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cups (packed) coarsely grated Gruyere cheese (I used Jarlsberg)
Working with 1 Yukon Gold potato at a time, peel then cut into 1/8-inch-think rounds and place in a bowl of cold water. Repeat with Sweet Potatoes. (I used my cuisnart to cut the potatoes, a mandolin or sharp knife will also work)
Combine cream, butter, and garlic in medium sauce pan bring to a simmer (this will boil over so make sure to watch it… I forgot this..) Remove from heat. Mix all herbs in small bowl. Mix salt and pepper in another small bowl.
Preheat oven to 400 degrees. Butter a 13x9x2 inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish using your hands to spread evenly. Sprinkle with half of salt and pepper mixture, half the herb mixture and half the cheese.
Repeat process with remaining potatoes, salt and pepper, herbs and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
We rounded off our Thanksgiving meal (and our belly’s) with Uncle Jay’s Cheesecake. YUM!