This Scalloped Potato recipe has a combination of Yukon Gold and sweet potatoes. The potatoes are thinly sliced, combined with cream, butter, Gruyere cheese, and blended with fresh herbs. This isn’t a Weight Watcher’s approved dish, but once in a while, this is a dish that will impress your dinner guests year-round.
Oh, how I love scalloped potatoes. I love potatoes served just about any way! I try to keep Yukon Gold potatoes stocked for a variety of ways– roasted, mashed, boiled. They are my go to for making German Potato Salad.
I’ve stopped making reservations for Easter brunch years ago– too crowded and expensive. I still like to invite close family members and a friend or two, to celebrate Easter. I made a ham dinner– which isn’t my personal favorite, but I’m the only one who feels that way. My husband loves ham, so ham it shall be.
As a side dish, sweet potatoes came to mind. It seemed so traditional.
The recipe begins with Yukon Gold potatoes and Sweet Potatoes, sliced very thin and placed in water. (My mandoline made this very easy to do.) I didn’t peel the Yukon Gold’s, but I washed them really well.
Spring has brought my herb garden back to life– and I appreciate that I had all four types herbs for this recipe. Parsley, Sage, Rosemary & Thyme (humming Simon & Garfunkel). Dried herbs won’t cut it, so go for fresh!
You’ll need about 5 ounces of Gruyere Cheese. It’s a bit pricey (about $15.00 a pound), but it’s so worth it.
The prep work takes about 15-20 minutes. Of course, a food processor (and mandoline) makes this go faster. Grate the cheese– should be about 1-1/4 cup.
Chop your fresh herbs– about 1 Tablespoon of each.
Drain the potatoes, and blot them dry with a paper towel. In one bowl, mix about 1-1/2 tsp. sea salt and 3/4 tsp. coarse black pepper. Combine your herbs in another bowl.
The fat gram police are here, but ignore them. In a sauce pan, pour in two cups of heavy cream. Don’t switch to milk, reduced milk or skim milk. There are times to just savor the creaminess of a dish, and this is one of them. Add 1/2 stick of butter, 2 minced garlic cloves and bring to a simmer; remove from heat.
Butter a 13×9×2-inch glass baking dish. However, I cut the recipe back a bit, so I used a smaller casserole dish, less cream and less potatoes. Layer half the potatoes, evenly in the dish. Sprinkle half the salt & pepper, and half the herbs.
Evenly sprinkle half the grated cheese. Repeat with one more layer.
Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
Fill the dish just to the top of the potatoes..
DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Cover with foil and bake at 400F in a preheated oven for about 30 minutes; remove the foil, then bake for about 25 more minutes. NOTE: You could make individual ramekins, though I’m not sure what the total baking time would be.
Wow! I will tell you that I saw a lot of oil/fat on the surface. I’m not sure why, but I’m guessing from the cheese? I carefully tipped the dish over the kitchen sink, pressed with a spatula (so it wouldn’t slip into the sink) and drained it.
Much better!
This side dish was the hit of the Easter menu.
TASTING NOTES: Yukon Gold Potatoes, Sweet Potatoes, Heavy Cream, Butter and Cheese. Do I really need to describe how good this is? The herbs are what takes this to a new level. There were no leftovers. People went back for seconds. ‘Nuff said. I’m glad that I remade this dish.
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
This Scalloped Potato recipe has both Yukon Gold and sweet potatoes. The potatoes are thinly sliced, combined with cream, butter, Gruyere cheese, and blended with fresh herbs. This isn't a Weight Watcher's approved dish, but once in a while, this is a dish that will impress your dinner guests year-round.
Servings: 8
Equipment
- mandoline thinly sliced potatoes are easily done with this
Ingredients
- 1 1/2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds medium red-skinned sweet potatoes yams
- 2 cups heavy whipping cream
- 1/4 cup 1/2-stick butter
- 2 garlic cloves minced
- 1 tablespoon fresh Italian parsley minced
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh thyme minced
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/4 cups packed Gruyére cheese coarsely grated (about 5-ounces)
Instructions
- Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes.
- Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
- Mix all herbs in small bowl. Note: Do not use dried herbs; it wouldn't be the same. Fresh herbs makes all the difference.
- Mix sea salt and black pepper in another small bowl.
- Butter 13x9x2-inch glass baking dish.
- Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly.
- Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese.
- Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
- Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill .Remove plastic wrap before baking.
- Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes.
- Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
- Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect.
- Let stand 10 minutes; serve.
- My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.
Notes
NOTE: You could easily cut this recipe in half, because it’s rich in flavor and cream.
Recipe Source: Bon Appétit | November 2008 by Lora Zarubin
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My oh my oh my, what a delicious recipe! If it weren't 10:30 p.m. and the house was devoid of even one potato, I might actually make this right now!
Hope you had a lovely Easter!
When I first began blogging I didn't take photos of my food a all but instead had photos of my travels. This recipe does sound very traditional with a new twist.
I'm so glad you had a break from waking up at 5am. Wow- that's tough! This looks like a beautiful gratin that would be a great tradition for Thanksgiving, Christmas, and Easter. It's beautiful, Debby.
Great recipe. Loved the idea of using the different types of potatoes…its just doubles the effect….flavor and color 🙂
This gratin sounds like the perfect way to end your spring break! I'm not sure I'd be able to stop myself from eating the whole thing in one sitting…
A certain daddy of mine would love this!
Great recipe. Loved the idea of using the different types of potatoes…its just doubles the effect….flavor and color 🙂
Great recipe. Please excuse the drool on the screen! It is funny to look back at your earliest posts and see the photos you put up. Can I just say you've come a long way and your fabulous photography gives me hope!
look delicious Im absolutely hungry!!
I've been seeing several recipes for scalloped potatoes, but I really like the sweets in this – something different. Sounds and looks delish!
Yep! this truly is a feast for the eyes! love that you used sweet pototoes!
Mary x
Hi Debby,
This looks amazingly delicious and so moreish…
Cheers,
Lia.
I make a sweet potato gratin like this w/ apples and Gruyere for Thanksgiving and it is amazing! I can smell it now! YUM!
I am salivating looking at those pictures. I love potato gratins, but this one is over the top.
I love potato gratins and this one is over the top!
mmmm This looks soo yummy! such a great idea to combine sweet and normal potatoes!!! 🙂
This is without question our family’s favorite potato recipe for the holidays. I discovered the recipe several years ago and our kids won’t let the holidays pass without us making this. We make it exactly as written.
Thank you so much for the positive review. I need to add this to our Christmas menu, as it’s been too long since I’ve made this. Merry Christmas!