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gold & sweet potato gratin

gold & sweet potato gratin

Adapted from BHG One-Pan Recipes

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Author Rosemary Stelmach

Ingredients

  • 1/2 cup chopped green onion
  • 1 tablespoon snipped fresh sage
  • 1 tablespoon snipped fresh thyme
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds small sweet potatoes, thinly sliced
  • 1 1/2 pounds small yukon gold potatoes, thinly sliced
  • 1/2 cup shredded gruyere or swiss cheese (2 ounces)
  • 1/4 cup finely shredded parmesan cheese (1 ounce)
  • 1/2 cup chicken broth
  • 1/2 cup whipping cream
  • fresh sage leaves (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.

  2. In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
  3. Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.

  4. NOTE: If you like your gratin brown and very crispy on top, you can place the dish under the broiler for 1 to 2 minutes before serving.