Description
A rich and creamy potato gratin layered with thinly sliced Yukon Gold and sweet potatoes, baked in a garlicky thyme infused cream and topped with golden Gruyere and Parmesan cheese.
Ingredients
Units
Scale
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1 1/2 pounds sweet potatoes, thinly sliced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, for greasing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with butter.
- In a mixing bowl, whisk together heavy cream, whole milk, minced garlic, chopped thyme, salt, and black pepper.
- Arrange half of the Yukon Gold and sweet potato slices in alternating layers in the prepared baking dish.
- Pour half of the cream mixture evenly over the potatoes and sprinkle with half of the shredded Gruyere cheese.
- Layer the remaining potato slices on top, pour over the remaining cream mixture, then top with remaining Gruyere and all of the grated Parmesan.
- Cover the dish with foil and bake for 35 minutes.
- Remove foil and continue baking for 25 to 30 minutes until the top is golden brown and the potatoes are fork tender.
- Let rest for 15 minutes before serving to allow the layers to set.
Notes
- Slice potatoes evenly, about 1/8 inch thick, for uniform cooking.
- Freshly shredded cheese melts more smoothly than pre shredded varieties.
- Allow the gratin to rest before serving so the cream thickens properly.
- If browning too quickly, loosely tent with foil.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg