Creamy Gruyère and Herb Potato Gratin with Sweet Potatoes and Yukon Gold
Servings: 8 to 10
Ingredients
- 1 tablespoon olive oil
- 3 medium sweet potatoes
- 6 small Yukon gold potatoes
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- 1½ teaspoons dried parsley or 1-2 tablespoons fresh chopped parsley
- ½ teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely minced
- 8 ounces Gruyère or sharp white cheddar grated (about 2 cups)
- ½ cup thinly sliced yellow onion chopped
- ½ cup whole milk or half-and-half
- ½ cup low-sodium chicken broth
Instructions
- Prepare the Skillet and Potatoes: Preheat your oven to 375°F (190°C). Brush the inside of a 10-inch cast-iron skillet with olive oil and set aside. Peel the sweet potatoes and Yukon gold potatoes, then use a mandoline or vegetable slicer to cut them into very thin slices.
- Toss the Potatoes: In a large bowl, gently toss the potato slices with salt, pepper, garlic powder, thyme, sage, parsley, rosemary, grated cheese (reserving a little for the top), and chopped onions. Mix carefully to avoid breaking the delicate potato slices.
- Assemble the Gratin: Working with small handfuls of potatoes, arrange the coated slices in the prepared skillet or a 2-quart baking dish, layering them evenly. Sprinkle the reserved cheese over the top. Pour the milk and chicken broth evenly over the potatoes.
- Bake the Gratin: Cover the skillet with foil and seal the edges. Bake for 50 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden. To check tenderness, pierce the potatoes with a knife.
- Serve: Let the gratin cool slightly before serving hot. The cheese will be bubbly, and the herbs will give the dish a fragrant, savory touch.
