Ingredients
The following ingredients have 10 Servings
- 1½–2 lb Yukon Gold potatoes
- 1½–2 lb sweet potatoes
- Butter, for baking dish
- 2½ cups shredded Gruyere cheese (10 oz)
- 1½ Tbsp minced fresh rosemary, plus sprigs for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup heavy cream
- 1–2 cloves garlic, minced
Instruction
- Preheat oven to 450°F. Peel and thinly slice potatoes and sweet potatoes using a sharp knife, mandoline or food processor fitted with a slicing attachment. Butter a 13-by-9-inch or other 3- to 4-quart baking dish. Set aside ½ cup cheese. Alternate layers of potatoes and sweet potatoes, sprinkling each layer with some of the remaining cheese, a little minced rosemary, salt and pepper. Combine cream and garlic; pour over potatoes. Sprinkle with reserved cheese. Cover with heavy-duty foil; place on a sheet pan. Bake 1 hour. Uncover; bake 15–20 minutes or until potatoes are tender and bubbly. Let stand 15 minutes. Serve garnished with rosemary sprigs.
