Ingredients

The following ingredients have 11 Servings
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/4 cup minced fresh herbs – I used sage and thyme
  • 2-3 sweet potatoes (about 3 cups thinly sliced)
  • 2-3 Russet potatoes (about 3 cups thinly sliced)
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoons salt
  • 2 cups shredded Gruyère cheese
  • 1/2 cup reduced sodium chicken broth
  • 3 cups Kettle Brand chips (any flavor), crushed

Instruction

  • Preheat the oven to 400 degrees.
  • In a small skillet over medium low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3-5 minutes.
  • Slice the sweet potatoes and Russet potatoes into very thin slices (1/4 inch thickness or less). Toss the potatoes with the cream, salt, and herb garlic mixture.
  • Arrange half of the potatoes evenly in a 9×13 baking dish. Top with one cup of the cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly over the top and cover with the remaining broth, cheese, and crushed chips.
  • Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, turning the heat up to 425 for extra browning. There will be some liquid in the bottom of the pan – that is THE MOST DELICIOUS sauce so try to get a little bit of that on each individual serving.