Two-Potato Gratin

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Sweet and yukon gold potatoes are the focal point of this gratin that's perfect for the holidays. Fresh parsley and chives deliver a fresh punch that adds an unbeatable flavor. Our favorite casserole cheese, gruyère, tops off the casserole. "This luscious gratin strikes a happy middle chord for those hungry for potatoes and those vying for a sweet potato casserole." --Nancy Vienneau, author of Third Thursday Community Potluck Cookbook, from which this recipe was adapted.

Hands-on time: 45 minutes
Total time: 1 hour 45 minutes
Yields: Makes 10 to 12 servings


2 shallots, diced

1/4 cup butter, divided

2 cups heavy cream

2 tablespoons chopped parsley

1 tablespoon chopped chives

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/8 teaspoon freshly grated nutmeg

1 1/2 pounds Yukon gold potatoes

1 1/2 pounds sweet potatoes

2 cups milk

1 1/2 cups (6 oz.) shredded Gruyère cheese

1/4 cup grated Parmesan cheese

How to Make It

Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.

Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.

Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil.

Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes.


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