Sweet and White Gratinby:Admin, February 28th, 2012
Au gratin potatoes are not only a good make ahead side, but one that compliments a great array of main dishes.
Yield About 8 servings
- 4 Sweet Potatoes
- 4 Russet Potatoes
- 6 Ounces Gruyere Cheese, grated
- 3 Cups Heavy Cream
- Salt, as needed
Slice the potatoes very thin, I use a Chinese Mandolin, but you can do it by hand or in a Cuisinart with the slicer attachment.
Butter a large baking dish. Line the dish with one layer of slightly overlapped sliced sweet potato. Sprinkle with a little salt and cheese, pour on a little cream. Top with one layer of white potatoes, sprinkle with a little cheese and cream (I do not salt the white layer in an effort to avoid over seasoning). Sweet potatoes next, cheese, salt and cream. Continue, alternating colors, until the dish is full. Every four layers or so, push the casserole down with your hands (messy, I know) this will bring the cream up and maybe you won’t have to add as much on every layer. I think that it is nice to have a little cream between every layer.
Bake 375° for 1 hour. Reduce the heat to 325° and cook for 10-20 more minutes, until the potatoes are soft, butter knife inserted should not meet any resistance. Cover with tin foil if the casserole is getting too dark for your taste.