Oh yeah. There is nothing better than potatoes covered in gruyere cheese, fresh herbs, heavy cream and garlic….
Full disclosure: this recipe is in no way healthy but who really wants healthy when talking scalloped potatoes anyway? At least that’s what I tell myself.
This recipe is my go-to Scalloped Potato recipe and it does not disappoint. Combining both Yukon Gold and Sweet Potatoes, it’s absolutely delicious, perfect for entertaining and makes an awesome side dish. I found this recipe years ago on Bon Appetit and haven’t wavered from it since.
- 1 1/2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds medium Sweet Potatoes
- 2 cups heavy whipping cream
- 1/2 stick butter
- 2 garlic cloves, minced
- 1 tablespoon fresh minced Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cup (packed) coarsley grated Gruyere cheese
Preheat oven to 400 degrees. Fill two large bowls with cold water. Peel both types of potatoes and chop into 1/8″ size slices. When finished slicing, place the potatoes into the bowls of cold water.
Once complete, combine cream, butter and garlic in a saucepan on the stove and heat until slightly simmering. Remove from heat. Chop all herbs finely and swirl around to mix in a small bowl. Mix sea salt and black pepper in another small bowl.
Butter a 13 x 9 x 2 glass baking dish. Drain potatoes and pat dry with either paper towels or kitchen towels. Transfer half the potatoes to baking dish (both sweet and Yukon) and distribute evenly. Sprinkle with half salt/pepper mixture, herbs and half the grated cheese. Repeat one more time with remaining ingredients.
Pour the garlic/butter/cream mixture over everything and cover gratin tightly with foil. Bake for 30 minutes. After 30 minutes, remove foil and cook for an additional 25 minutes. Let stand for AT LEAST 10 minutes to firm up and serve!
Yum! Look at that deliciousness. I urge you to head to the store, pick up ingredients and make this divinely delicious dish tonight. Please note: this recipe can be made 6 hours ahead. Simply cover with plastic wrap and chill once assembled. Remove plastic wrap before baking obviously!