Scalloped Yukon Gold & Sweet Potato Gratin with Fresh Herbs
Yukon Gold and sweet potatoes are thinly sliced and combined with cream, butter, Gruyere cheese, and blended with fresh herbs. This isn't a Weight Watcher's approved dish, but once in a while, this is a dish that will impress your dinner guests year-round.
Original Source: Bon Appétit | November 2008
by Lora Zarubin
- 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 tablespoon fresh Italian parsley, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cups packed Gruyére cheese, coarsely grated (about 5-ounces)
- NOTE: You could easily cut this recipe in half, because it's rich in flavor and cream.
Preparation time 10mins
Cooking time 65mins
Adapted from foodiewife-kitchen.blogspot.com
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes.
Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
Mix all herbs in small bowl. Note: Do not use dried herbs; it wouldn't be the same. Fresh herbs makes all the difference.
Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish.
Drain potatoes, then pat dry with kitchen towels. 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.
Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill.Remove plastic wrap before baking.
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.
Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect.
Let stand 10 minutes; serve.
My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.
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