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.

Nancy Vienneau
Recipe by Southern Living November 2014

Gallery

Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
45 mins
total:
1 hr 45 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Source

Adapted from Third Thursday Community Potluck Cookbook.