Sweet Potato Gratin
A great addition to your holiday meal, thinly sliced sweet potatoes and Yukon gold potatoes are topped with fresh herbs, a silky sauce and plenty of cheese.
Sweet Potato Gratin
Prep Time 20 minutes | Servings 8 to 10
Ingredients
3 medium sweet potatoes
6 small Yukon gold potatoes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¾ teaspoon garlic powder
1 ½ teaspoon fresh Italian parsley
½ teaspoon fresh thyme
½ teaspoon fresh sage
½ teaspoon fresh rosemary
8 ounces Gruyère grated (2 cups)
½ cup thinly sliced yellow onion chopped
½ cup half-and-half
½ cup low-sodium chicken broth
How to Make It
Preheat oven to 375°F. Peel potatoes, and, using a mandolin or knife, cut into very thin slices (about ¼ inch). In a large bowl, gently toss potatoes with salt, pepper, garlic powder, parsley, thyme, sage, rosemary, cheese, and onion, until everything is evenly mixed. Be careful not to break the potato slices.
Working with a small handful of potatoes at a time, gently line up coated slices in a greased 2-quart baking dish. Pour half-and-half and broth over potatoes. Cover pan with foil and seal around edges.
Bake 50 minutes and remove foil. Continue to bake until potatoes are tender and top is golden, 15 to 20 minutes more. You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.