Yukon Gold and Sweet Potato Gratin with Fresh Herbs

Chef Frank Terranova
Published: November 17, 2008

(Serves 8-10)

Ingredients:

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese (packed)

Method of Preparation:

1. Preheat oven to 400 degrees.  Butter a 13x9x2-inch glass baking dish.
2. Fill large bowl with cold water.  Peel Yukon Gold potatoes and cut into 1/8-inch-thick rounds, placing them in bowl of cold water as they are cut. Repeat with sweet potatoes.
3. In a medium saucepan, combine the cream, butter, and garlic; bring to simmer.  Remove from heat. 
4. In a small bowl, combine all of the herbs.  In a separate small bowl combine the sea salt and black pepper.
5. Drain potatoes, and then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish and spread evenly.  Sprinkle with half of salt-pepper mixture, then half of herb mixture.  Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.  Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible
6. 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.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.