Description
The blend of two different potatoes is an unexpected twist on tradition au gratin potatoes.
Ingredients
Units
Scale
- 1.5 lb golden potatoes, thinly sliced
- 1.5 lb sweet potatoes (small), thinly sliced
- 2 tbsp butter
- 1 1/2 cup half and half
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 5 cloves garlic, minced
- 2 tsp dijon
- 3/4 cup gruyere cheese, grated
- 3/4 cup pecorino romano cheese, grated
Instructions
- Preheat oven to 375ºF. (Use convection oven if your oven has convection setting).
- Clean potatoes, slice thinly using a mandolin. You can also slice with knife. But use caution because it can be difficult to slice the potatoes very thinly. Wash potatoes slices in bowl with water and pat dry.
- In a medium bowl, add half and half cream, thyme, rosemary, garlic, dijon and cheese. Mix together. Add in sliced potatoes and mix to evenly coat all the slices.
- Line the buttered baking pan with potatoes slices in rows. Pour excess cream and cheese on top.
- Cover with foil and bake for 45 minutes. Remove foil and bake for 30 minutes. Add more cheese on top if you desire and cook for an additional 30 minutes. Bake time can vary depending on oven but should be crispy, cooked and golden after 1 hr 45 – 2 hrs!