thepioneerwoman
Cheesy Two-Potato Gratin
This white and sweet potato gratin is layered with a creamy rosemary sauce and three cheeses, then baked until golden and bubbly—perfect for Easter or potlucks.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●knife
- ●oven
- ●saucepan
- ●strainer
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°. Butter a 2-quart baking dish. Using a mandoline or sharp knife, slice the yukon gold and sweet potatoes about 1/8 inch thick. Toss together in a large bowl.
2
Bring the heavy cream, milk, butter, garlic and rosemary to a simmer in a small saucepan over low heat. Turn off the heat, cover and let it sit about ⏱️ 5 minutes so the flavors can infuse. Strain through a fine-mesh strainer into a medium bowl and whisk in the flour, salt, pepper and cayenne.
3
Layer half of the potato slices in the baking dish. Pour in half of the cream mixture and sprinkle with 1/2 cup each of the cheddar and monterey jack and 2 tablespoons of the parmesan cheese. Repeat with the remaining potatoes and cream mixture.
4
Cover with foil and bake ⏱️ 35 minutes. Uncover, top with the remaining 1/2 cup each cheddar and monterey jack and 2 tablespoons parmesan and bake until golden brown and bubbly, 35 to 40 more minutes. Let sit ⏱️ 20 minutes before serving.
Nutrition Facts
calories
464 Calories
fat Content
30 g
fiber Content
5 g
sugar Content
6 g
sodium Content
630 mg
protein Content
14 g
trans Fat Content
1 g
cholesterol Content
89 mg
carbohydrate Content
32 g
saturated Fat Content
19 g
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