Herbed Yukon Gold and Sweet Potato Gratin
cup chopped green onions
tablespoon snipped fresh sage
tablespoon snipped fresh thyme
cloves garlic, minced
teaspoon ground black pepper
pounds sweet potatoes, peeled and thinly sliced*
pounds Yukon gold potatoes, peeled and thinly sliced*
cup shredded Gruyere cheese or Swiss cheese (2 ounces)
cup chicken broth
cup whipping cream
Fresh sage leaves (optional)
- 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.
- 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.
- 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.
From the Test Kitchen
For ease of preparation, use a mandoline or a food processor fitted with a slicing blade to thinly slice the potatoes.
Nutrition Facts(Herbed Yukon Gold and Sweet Potato Gratin)
- Per serving:
- 240 kcal cal.,
- 9 g fat
- (5 g sat. fat,
- 3 g monounsatured fat),
- 32 mg chol.,
- 480 mg sodium,
- 34 g carb.,
- 5 g fiber,
- 4 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet