Scalloped Yukon Gold and Sweet Potato Gratin
This scalloped yukon gold and sweet potato gratin is stunningly delicious. The savory flavors, the melty cheese, and the perfectly tender potatoes make this dish a family favorite. In fact, it is high on my list of favorite potato casseroles ever.
Ingredients
- 2 cups heavy whipping cream see note
- ¼ cup (½ stick) butter
- 2 garlic cloves minced
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 ½ pounds red-skinned sweet potatoes about 2 medium, see note
- 1 ½ pounds yukon gold potatoes about 3 medium
- 2 teaspoon salt
- ¾ teaspoon black pepper
- 1 ⅓ cups (6 ounces) freshly grated Gruyère or Swiss cheese see note
Instructions
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Preheat oven to 400 degrees F. Grease a 9x13" baking dish and set aside.
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In a medium saucepan, combine cream, butter and garlic and bring to a simmer over medium heat. Then remove from heat and set aside.
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Meanwhile prepare fresh herbs, if using, and potatoes. Peel yukon gold potatoes and sweet potatoes and slice into ⅛-inch rounds (I use a mandolin slicer for this). Place in a large bowl. Sprinkle over potatoes chopped parsley, rosemary, sage, thyme, salt and pepper and mix well.
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Spread half of potatoes in prepared baking dish. Sprinkle half of grated cheese over potatoes. Spread remaining half of potatoes on top. Then sprinkle with remaining grated cheese. Pour cream mixture over potatoes, pressing lightly to submerge potatoes as much as possible.
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Cover baking dish tightly with aluminum foil bake 30 minutes in preheated oven. Uncover and bake an additional 25 minutes or until top of gratin is golden brown and most of liquid is absorbed. Let gratin stand 10 minutes before serving.
Recipe Notes
1. Instead of the cream, I have also made this dish with a combination of whole and evaporated milk and it still turned out good. I do, however prefer it with the cream.
2. I also prefer using fresh herbs as they give the dish a fresh, delicious flavor. But I have also used dried herbs when I am out of fresh and they will also work.
3. Red-skinned sweet potatoes are usually called yams in the grocery store.
4. I slightly prefer using Gruyère cheese, but sometimes it can be hard to find. I have also made this dish with Swiss cheese and it's also delicious that way. Using freshly grated cheese is preferred to packaged grated because it melts a lot smoother.
5. I have made this dish successfully up to 8 hours ahead. Just prepare everything until the baking step, then cover with foil and refrigerate until ready to bake. You may need to add an additional 5 to 10 minutes to the baking time.