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- 1/2 cup chopped green onions
- 1 tablespoon snipped fresh sage
- 1 tablespoon snipped fresh thyme
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds sweet potatoes, peeled and thinly sliced*
- 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced*
- 1/2 cup shredded Gruyere cheese or Swiss cheese (2 ounces)
- 1/4 cup finely shredded Parmesan cheese (1 ounce)
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- Fresh sage leaves (optional)
1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.
2. In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
3. Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.
- For ease of preparation, use a mandoline or a food processor fitted with a slicing blade to thinly slice the potatoes.
- Servings Per Recipe 8,
- cal. (kcal) 240,
- Fat, total (g) 9,
- chol. (mg) 32,
- sat. fat (g) 5,
- carb. (g) 34,
- Monosaturated fat (g) 3,
- fiber (g) 5,
- sugar (g) 4,
- pro. (g) 7,
- vit. A (IU) 121,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 480,
- Potassium (mg) 692,
- calcium (mg) 172,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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