hello friends! welcome to my latest installment of what i brought to the Let’s Bring on Fall party! you already know that sweets-wise, i brought the amazingly delicious pumpkin cupcakes with salted caramel buttercream. what did i bring savory-wise? after looking through recipes, i opted for this herbed yukon gold + sweet potato gratin with gruyere + i’m oh-so-happy i did.
i’m not always the hugest fan of casseroley-type dishes, but due to the awesome fresh herb blend + the delicious gruyere, i decided to give it a try. the results? one of the best potato dishes i’ve ever eaten. and yes, it was the first savory dish to go at the party – people loved it! the combination of the types of potatoes with all the fresh herbs + the amazingly tasty gruyere cheese is just wonderful. the potatoes get a creamy texture + great flavor while retaining a perfect bite.
a few notes — it says to cook it until most of the liquid is absorbed. i found that cooking it until about 60% of the liquid has cooked off worked well – in the 15 minutes that you let it rest, the remaining liquid is quickly absorbed into the potatoes. also, make sure you dry your potatoes well after removing them from the water – excess water could alter the consistency of your gratin. this gratin takes a little prep time, what with the slicing of the potatoes, but it’s completely worth it. enjoy!
herbed yukon gold + sweet potato gratin with gruyere
makes 12 servings, adapted from bon appetit
1 1/2 pounds medium yukon gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh 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 cups (packed) coarsely grated gruyére cheese (about 5 ounces)
fill a large bowl with cold water. working with 1 yukon gold potato at a time, peel, then cut into 1/8”-thick rounds + place in bowl with water. repeat with sweet potatoes. set bowl aside.
combine cream, butter, + garlic in medium saucepan; bring to simmer. remove from heat.
mix all herbs in small bowl. mix sea salt + black pepper in another small bowl.
butter a 13 x 9” glass baking dish. drain potatoes from water, then thoroughly dry with kitchen towels. transfer half of potatoes to prepared baking dish. use hands to distribute + spread evenly. sprinkle with half of salt-pepper mixture, then half of herb mixture. sprinkle with half of cheese. repeat with remaining potatoes, salt-pepper mixture, herb mixture, + cheese.
pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. (can be made 6 hours ahead. cover with plastic wrap + chill. remove plastic wrap before baking.)
preheat oven to 400°F. cover gratin tightly with foil. bake 30 minutes, then uncover + bake until top of gratin is golden + most of liquid is absorbed, about 30 minutes longer. let stand 10-15 minutes; serve.print this recipe