Yukon Gold Sweet Potato Au Gratin
Yukon Gold Sweet Potato Au Gratin ~ sliced sweet plus Yukon gold potatoes in a creamy, silky gruyere cheese, fresh thyme sauce.
Maybe you’ve made classic Au Gratin Potatoes ~ one of my favorite potato-cheesy comfort dishes. While I still love them, the combination of Yukon Gold and sweet potatoes with a rich, creamy sauce just takes potatoes to a whole new level.
Yukon Gold Sweet Potato Au Gratin makes a simple, yet elevated holiday side, but don’t save it for the holidays. Let’s make it today!
You may have already read all about my husband’s conservative palate. If so, it shouldn’t come as a surprise when I tell you about the face he made when he realized under that golden cheesy goodness was two kinds of potatoes together.
That said, a single bite changed his mind. “They’re damn good”. High praise, my friends. He also threw out one of his favorite lines – “who else is coming for dinner?”, code for ‘you made way too much food’, something I routinely do, but that didn’t stop us from making a serious dent in it.
I baked the Yukon Gold Sweet Potato Au Gratin in a shallow quiche dish that I bought a couple of weeks ago at an estate sale which is a great place to buy casserole dishes, among other things at bargain prices. If you don’t have one, another shallow baking dish will work well, too.
Yukon Gold Sweet Potato Au Gratin Ingredients:
- Yukon gold potatoes
- sweet potatoes
- heavy cream
- fresh thyme
- salt and pepper
- gruyere cheese
- Aluminum foil
- Cooking spray
How to make these potatoes:
Preheat the oven to 375, then in a medium saucepan, add the heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally.
Peel the potatoes, leaving the skins on the Yukon golds, then thinly slice them about the same thickness.
If you have a mandoline, you can certainly use it. I didn’t feel like getting mine out – actually I didn’t feel like washing it afterward (it had been a long day) so I sliced them with a sharp knife.
Generously butter a baking dish with the tablespoon of butter, then add the first 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, topped with 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 the cheese from sticking to the foil during the baking process.
Cover the potatoes and bake for 30 minutes. Uncover and continue baking another 20-25 minutes or until the potatoes are tender, golden brown and bubbly.
I love how this dish looks sophisticated yet rustic at the same time. It makes the ideal side with ham, chicken, steak or pretty much anything.
This dish will be on repeat at our house from now through Easter brunch. If you’re a fan of sweet potatoes, you absolutely need to try this recipe. ;
If you tried this Yukon Gold Sweet Potatoes Au Gratin recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 1 pound yukon gold potatoes
- 1 pound sweet potatoes
- 1 tablespoon butter
- 2 cups heavy cream
- Pinch of nutmeg
- 1 ½ teaspoons fresh thyme finely chopped
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 2 cups gruyere cheese grated
- Aluminum foil
- Cooking spray
- Preheat the oven to 375, then in a medium saucepan, add the heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally.
- Peel the sweet potatoes, leave the skins on the Yukon gold, then thinly slice both, trying to get them about the same thickness.
- Use the tablespoon of butter and generously butter your baking dish then add the first layer of potatoes, overlapping them.
- Top with about ⅓ of the Gruyere cheese, another layer of potatoes, topped with another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes. Top with the remaining cheese then using a spatula gently press down on the potatoes.
- Measure a sheet of aluminum foil slightly larger than your baking dish the spray the center of the underside with cooking spray. This prevents the cheese from sticking to the foil during the baking process.
- 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.
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