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Mixed Potato Gratin

Course: Side Dish, Dinner
Cuisine: French
Author: Gaby

Ingredients

  • 3 large Russet potatoes
  • 3 large red-skinned sweet potatoes
  • 1 1/2 cups heavy cream
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded Gruyère cheese
  • 3/4 cup shredded parmesan cheese
  • 2 tablespoons butter cut into small pieces

Instructions

  • Peel all of the potatoes.
  • Using a mandolin, food processor or very sharp knife, cut them into 1/8-inch-thick rounds and place them in a bowl.
  • In another medium sized bowl. combine the cream, garlic and thyme and set aside.
  • Place 1/2 cup of the shredded gruyere cheese aside to use for the topping.
  • Spray a 9x9 baking pan with cooking spray and layer the potatoes, alternating colors in 1 even layer. Sprinkle the top of this layer with some salt and pepper, a little bit of gruyere cheese and a little bit of parmesan cheese. Repeat this process until you use up all the potatoes. I had about 4 layers.
  • Preheat oven to 400°F.
  • Pour the heavy cream over the mixture once all your layers are done. Sprinkle the top with the remaining gruyere cheese and dot it with butter.
  • Cover gratin tightly with foil and bake for 30 minutes. Remove the foil and bake for 25 minutes longer. Let it set for a few minutes before serving.