Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
45 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 10 to 12 servings

Sweet and yukon gold potatoes are the focal point of this gratin that's perfect for the holidays. Fresh parsley and chives deliver a fresh punch that adds an unbeatable flavor. Our favorite casserole cheese, gruyère, tops off the casserole. "This luscious gratin strikes a happy middle chord for those hungry for potatoes and those vying for a sweet potato casserole." --Nancy Vienneau, author of Third Thursday Community Potluck Cookbook, from which this recipe was adapted.

How to Make It

Step 1

Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.

Step 2

Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.

Step 3

Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil.

Step 4

Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes.

Adapted from Third Thursday Community Potluck Cookbook.

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