 | | Directions |
- Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
- Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
- Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
- Mix all herbs in small bowl.
- Mix sea salt and black pepper in another small bowl.
- Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
- Cover gratin tightly with foil. Bake 30 minutes.
- Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
- Let stand 10 minutes before serving.
- NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 1 1/2 pounds Yukon Gold potatoes |
| - | | 1 1/2 pounds sweet potatoes |
| - | | 2 cups heavy whipping cream |
| - | | 1/4 cup butter |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon fresh rosemary, minced |
| - | | 1 tablespoon fresh sage, minced |
| - | | 1 tablespoon fresh thyme, minced |
| - | | 1 tablespoon fresh Italian parsley, minced |
| - | | 1 1/2 teaspoons sea salt |
| - | | 3/4 teaspoon freshly ground black pepper |
| - | | 1 1/4 cups Gruyere cheese, grated |
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