Yukon Gold Sweet Potato Au Gratin
Thinly sliced yukon gold potatoes and sweet potatoes in a creamy gruyere cheese, fresh herb sauce.
Servings: 6
Calories:
Equipment
- shallow baking dish
Ingredients
- 1 pound yukon gold potatoes thinly sliced
- 1 pound sweet potatoes thinly sliced
- 1 tablespoon butter room temp
- 2 cups heavy cream
- Pinch of nutmeg
- 1 ½ teaspoons fresh thyme removed from stem, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups gruyere cheese freshly grated
- Aluminum foil
- Cooking spray
Instructions
- Preheat oven to 375. To a medium saucepan, add heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally then set aside.
- Peel the sweet potatoes, leave the skins on the Yukon gold, then thinly slice both using a mandoline or sharp knife. It's important they're about the same thickness so they bake evenly.
- Grease a shallow baking dish using the softened butter then add a layer of potatoes overlapping them. Don’t worry about alternating Yukon and sweet – as long as there’s a mixture of both, it’ll be delicious.
- Top with about ⅓ of the Gruyere cheese, another layer of potatoes, another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes.
- Add the remaining cheese then gently press down on the potatoes with your fingers.
- Measure a sheet of aluminum foil slightly larger than your baking dish then spray the center of the underside with cooking spray to prevent cheese from sticking to the foil during baking.
- Cover the potatoes and bake for 30 minutes. Uncover and continue baking another 20-25 minutes or until the potatoes are tender and golden brown on top.
- Remove from the oven. Let the potatoes rest for 5 minutes then serve.