November 27, 2019
Two Potato Gratin
This is a super yummy holiday side dish! This crowd pleaser is a bit more gourmet than a regular potato cheese dish, and adds a festive flair to your holiday feast.
I made this recipe for the first time at least nine years ago. The original recipe called for a crust, and then we realized it didn't really need one. So, I revised the recipe a bit and now share it for you to enjoy!
Two Potato Gratin
1 Garlic clove minced
1 T. Fresh Rosemary (or 1 tsp. dried)
1 1/2 lbs Sweet Potatoes
1 1/2 Yukon gold potatoes
1 tsp. salt
1/4 tsp. black pepper
2 c. Gruyere cheese (divided)
2/3 c. Heavy cream
1. Peel and thinly slice the potatoes. We use our mandolin to get even slices. (Make sure you use the guard so you don't lose a finger tip...)
2. Place the potatoes into a greased 9-10 inch round pan, or 9x13 pan. I place them in a pan by alternating every other type. For a round pan, I make a round design. For a rectangular pan, you can do one row of potatoes in one direction, the next row lying the opposite direction, and so on.
3. Preheat oven to 450 degrees.
4. Roughly mince the fresh rosemary. Or, if using dried - I usually put the dried in my hand and crush it up with my fingers.
5. Sprinkle the salt, pepper, and rosemary evenly over the potatoes. (Honestly, I don't really measure. So, you can play it by ear a bit here.) Sprinkle with 1 cup of the cheese.
6. Microwave cream and garlic together on high just until boiling. Pour over the potatoes and cheese.
7. Sprinkle with remaining cup of cheese.
8. Cover with aluminum foil.
9. Bake for one hour. Uncover and bake for 25 minutes or until the potatoes are done. Check the potatoes at 45 minutes, if they are already soft, uncover and bake until the top is a light golden brown.