yukon gold and sweet potato gratin

sweet potato gratin 5

This is not the potato dish I made for my big Thanksgiving meal last year. Last year, I made a potato and wild mushroom gratin, which followed my goal of including more vegetables in the meal. This gratin doesn’t fit that theme.

sweet potato gratin 2

Here’s the thing though: I cannot remember anything about that dish. I don’t remember it being bad, at least, but I don’t remember how good it was. Maybe there were too many mushrooms? I don’t know.

sweet potato gratin 3

I only made this Yukon gold and sweet potato gratin last week, but even if it had been last year, I know I would remember it. Potatoes baked in herby cream sauce and topped with nutty cheese are usually a hit, but adding sweet potatoes to the mixture makes it even better. I can’t guarantee the same thing for adding wild mushrooms to potato gratin.

sweet potato gratin 4

One year ago: Green Chile Mayonnaise
Two years ago: Wheat Berries with Caramelized Onions, Feta, and Lentils
Three years ago: Bacon-Wrapped Pork Tenderloin Medallions

Printer Friendly Recipe
Yukon Gold and Sweet Potato Gratin (adapted from Bon Appétit via epicurious)

8 servings

1½ pounds medium Yukon Gold potatoes, peeled, sliced ⅛-inch thick
1½ pounds medium red-skinned sweet potatoes (yams), peeled, sliced ⅛-inch thick
1 cup heavy cream
1 cup whole milk
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons minced fresh thyme
1½ teaspoons salt
¾ teaspoon black pepper
1¼ cups (5 ounces) coarsely grated Gruyére cheese

2. Heat the oven to 400 degrees. In a small saucepan, combine the cream, milk, butter, and garlic; bring to simmer. Remove from the heat.

2. Butter a 13x9x2-inch glass baking dish. Evenly spread half of the potatoes on the bottom of the dish. Top with half of the thyme, salt, pepper, and cheese. Repeat the layering with the remaining potatoes, salt, pepper, and cheese. Pour the cream mixture over the gratin, pressing lightly to submerge the potato mixture as much as possible. (Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.)

3. Cover the gratin tightly with foil. Bake 30 minutes. Uncover and continue baking until the top of the gratin is golden and most of the liquid is absorbed, about 25 minutes longer. Let stand 10 minutes before serving.

sweet potato gratin 6

Comments

  1. This looks so much better than the cloyingly sweet dish with marshmallows on top. WAY more my style!

  2. This looks amazing. I make something similar, but no cheese is involved. Savory sweet potatoes are the best way to eat them.

  3. Mmm, I’d love it with wild mushrooms too but just the way it is sounds and looks phenomenal. I really need to narrow down what I’m making this year. So many delicious recipes are everywhere!!

  4. Lisa Watson says:

    That apple pie cake that you made and brought to share was amazing. I would love the recipe so I could make it for the Thanksgiving holidays:-)

  5. Jackie H. says:

    This is one of my favorite potato side dishes for a “fancy” meal. We’ve been having it on Christmas Eve for a few years now and it is always a hit, even with little kids. So glad you’ve put it up here for so many new people to discover and enjoy!

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