Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Yukon Gold potato was the first Canadian-bred potato to be marketed and promoted by name. It was bred and cultivated in the North because yellow-fleshed potatoes are normally found in the southern part of America and Europe. While orange-fleshed sweet potatoes originated in most tropical countries and was called ‘yams’ by Americans due to the African word “nyami” referring to the starchy, edible root or the orange-fleshed sweet potato. While both are potatoes, yet they have completely different tastes. This scalloped Yukon Gold and sweet potato gratin with fresh herbs recipe is a total and absolutely INGENIOUS idea of blending yellow-fleshed potato and orange-fleshed sweet potato together and making it an extraordinarily delicious meal for your family!
Ingredients
- 1½ pounds medium Yukon Gold potatoes (675 g)
- 1½ pounds medium red-skinned sweet potatoes, yams (675 g)
- 2 cups heavy whipping cream (465 g)
- ¼ cup butter, ½ stick (60 g)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh Italian parsley (15 g)
- 1 tablespoon minced fresh rosemary (15 g)
- 1 tablespoon minced fresh sage (15 g)
- 1 tablespoon minced fresh thyme (15 g)
- 1½ teaspoons fine sea salt (3 g)
- ¾ teaspoon freshly ground black pepper (0.8 g)
- 1¼ cups coarsely grated packed Gruyére cheese (125 g)
Instructions
- Fill a large deep bowl with cold tap water; peel Yukon Gold potato, cutting them into ⅛ inch-thick rounds and place in the bowl.
- Repeat procedure with sweet potatoes.
- In a medium-sized saucepan, stir in heavy whipping cream, butter, and garlic; sauté and simmer. Remove from heat afterwards.
- Prepare 2 small-sized clean bowls; combine all herbs in one bowl, and mix salt and black pepper in another bowl.
- Polish butter in a 9x13-inch glass casserole dish and leave for later use. Drain the potatoes until dry. Place half of the potatoes in the prepared baking dish (Use your hands to distribute and spread evenly). Sprinkle the potatoes with half of the salt-and-pepper mixture and half of herb mixture; sprinkle with half of cheese mixture.
- Repeat procedure with remaining half potatoes, salt-pepper mixture, cheese mixture, and herb mixture. Pour in the cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill in the refrigerator. Remove plastic wrap before baking.
- Preheat oven to 400°Fahrenheit. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes;
- Serve warm and enjoy!
