Yukon Gold & Sweet Potato Gratin Recipe
10 minutes
30 minutes
1. In a 6-quart Dutch oven or other large, heavy pan, combine the milk, cream, salt, rosemary, garlic, and pepper. Place over medium heat and heat, stirring, for 3 minutes, or until small bubbles appear around the edges of the pan. Add the Yukon Gold and sweet potatoes, stir to coat with the milk mixture, and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.
2. Preheat the oven to 400°F. Rub the butter over the bottom and sides of a 2-quart gratin dish.
3. Use a slotted spoon to transfer half of the potatoes to the gratin dish. Sprinkle with half each of the Gruyere, Cheddar, and Parmigiano-Reggiano cheeses. Add the remaining potatoes. Use 2 forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the potatoes and sprinkle with all of the remaining cheeses.
4. Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden.
5. Let the gratin rest for 10 minutes before serving. To serve, cut into squares and transfer to individual plates with a square spatula or server.
Ingredients
2 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 2 teaspoons coarse salt
• 2 teaspoons minced fresh rosemary
• 1 clove garlic, grated or finely chopped
• 1/8 teaspoon freshly ground black pepper
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
• 1 1/2 teaspoons unsalted butter, softened
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded white Cheddar cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 1/2 cups heavy cream
• 2 teaspoons coarse salt
• 2 teaspoons minced fresh rosemary
• 1 clove garlic, grated or finely chopped
• 1/8 teaspoon freshly ground black pepper
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
• 1 1/2 teaspoons unsalted butter, softened
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded white Cheddar cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
Nutritional information
Calories
352Cholesterol
70 mgFat
20 gCooking time
1 hour10 minutes
Preparation time
1 hour30 minutes
1. In a 6-quart Dutch oven or other large, heavy pan, combine the milk, cream, salt, rosemary, garlic, and pepper. Place over medium heat and heat, stirring, for 3 minutes, or until small bubbles appear around the edges of the pan. Add the Yukon Gold and sweet potatoes, stir to coat with the milk mixture, and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.
2. Preheat the oven to 400°F. Rub the butter over the bottom and sides of a 2-quart gratin dish.
3. Use a slotted spoon to transfer half of the potatoes to the gratin dish. Sprinkle with half each of the Gruyere, Cheddar, and Parmigiano-Reggiano cheeses. Add the remaining potatoes. Use 2 forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the potatoes and sprinkle with all of the remaining cheeses.
4. Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden.
5. Let the gratin rest for 10 minutes before serving. To serve, cut into squares and transfer to individual plates with a square spatula or server.
More information
- Comments: 2
- Visits: 44
- Reviews: 3 stars according to 1 voters
- Category: Potato Recipe
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Users opinions
2 comments
gave his opinion about Yukon Gold & Sweet Potato Gratin Recipe - 2012-11-04
This recipe was not to my liking. The gravy isn't creamy at all. Extremely salty even though i used only a pinch. 35 mins isn't enough cooking time for this recipe.
gave his opinion about Yukon Gold & Sweet Potato Gratin Recipe - 2011-11-15
Good recipe It was very tasty, It's full of flavor and very easy to make,everyone really loved it! I made it twice, second time added a caramelized onion and that works.I loved the gratin,It was so velvety and rich, in the right way. Such a nice alternative to your everyday gratin.I will definitely make this recipe again.