This is a print preview of "Potato and Sweet Potato au Gratin with Herbs" recipe.

Potato and Sweet Potato au Gratin with Herbs Recipe
by Nancy Miyasaki

Potato and Sweet Potato au Gratin with Herbs

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.

Rating: 4.8/5
Avg. 4.8/5 7 votes
Prep time: France French
Cook time: Servings: 12

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.