Sweet Potato & Russet Potatoes
I was in a time crunch, so I prepared the dish the night before and simply popped it into the oven the next morning. I used Colby cheese and increased the baking time from 40 minutes to 60 minutes before uncovering it. It came out so tender and delicious!
2 large sweet potatoes (about 2 lb.)
2 large russet potatoes (about 1 3/4 lb.)
1 1/2 cups heavy cream, divided
1 1/2 teaspoons table salt
1 1/2 cups (6 oz.) shredded Gruyère cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes
Recipe Credit Tasia Malakasis, Southern Living
NOVEMBER 2013
enjoy
Apples Artichoke Autumn Avacado Beans Beef Blueberries Cake Chicken Chocolate Cookies Corn Dessert dinner Eggs Faith Fall Hoagie home-decor Italian Sausage Lemon Decor Melaleuca Mexican Muffins Oatmeal Onion Pasta Pie pizza Pork Potatoes Pumpkin Rice Salad Sauce Sausage Slow-Cooker Soup Strawberries Summer Turkey Vegetable
You'll make my day if you leave me a comment.