Monday, April 13, 2009
This recipe was one of the side dishes for our Easter dinner. It was a huge hit. My Mom & I made it together, which made it quick & easy.
The whole dish can be made up to 8 hours in advance & then baked about an hour before serving. This makes it a great choice for holiday entertaining.
Preheat the oven to 450 degrees.
Begin by peeling & thinly slicing 1 1/2 pounds of Yukon Gold potatoes. Fill a large bowl with cold water & put the slices in the water.
Do the same thing with 1 1/2 pounds of red-skinned sweet potatoes. Add them to the same bowl of water.
Then, in a small bowl mix 1 tablespoon each of fresh parsley, sage, thyme, and rosemary. Instead of buying a whole package of each herb, look for a poultry herb mix at the store...it may have most of them in there.
In another small bowl combine 1 1/2 teaspoons of sea salt & 3/4 teaspoon of freshly ground pepper.
Next, grate 1 1/4 packed cups of Gruyére cheese.
Drain the potatoes & dry them on clean dishtowels.
Pour half of them into the bottom of a 13"x9" baking dish. Spread them out evenly,
and sprinkle on half of the herbs, half the cheese, and half the salt & pepper mixture.
Repeat this step again with the remaining ingredients.
Then, pour 2 cups of heavy cream into a small saucepan.
Add 2 cloves of minced garlic,
and a 1/2 stick of unsalted butter.
Bring the mixture to a simmer,
and pour over the top of the gratin.
Cover with foil & bake for 30 minutes.
Remove the foil & bake for an additional 25 minutes, or until the top is golden & the potatoes are tender.
Let it sit for 10 minutes before serving, then dig in!