Best Scalloped Yukon Gold Sweet Potato Gratin With Fresh Herbs Recipes

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SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN



Scalloped Yukon Gold and Sweet Potato Gratin image

Scalloped Yukon Gold and Sweet Potato Gratin... thinly sliced sweet and Yukon gold potatoes topped a creamy herbaceous, silky sauce and shredded gruyere cheese.

Provided by Holly Sander

Categories     Sides

Time 1h10m

Number Of Ingredients 10

¼ cup or ½ stick of butter + 1 tablespoon
4 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
1 2/3 pounds medium Yukon Gold potatoes
1 2/3 pounds medium sweet potatoes
2 teaspoons sea salt
1 teaspoon ground black pepper
6 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 400°F.
  • Add the ½ stick of butter to a sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside.
  • Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper.
  • With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.
  • Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.
  • Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then serve.

Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4-5 ounces, Sodium 539 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN



Scalloped Yukon Gold and Sweet Potato Gratin image

This scalloped yukon gold and sweet potato gratin is stunningly delicious. The savory flavors, the melty cheese, and the perfectly tender potatoes make this dish a family favorite. In fact, it is high on my list of favorite potato casseroles ever.

Provided by Heather @ thecookstreat.com

Categories     Side Dish

Time 1h10m

Number Of Ingredients 12

2 cups heavy whipping cream (see note)
¼ cup (½ stick) butter
2 garlic cloves (minced)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 ½ pounds red-skinned sweet potatoes (about 2 medium, see note)
1 ½ pounds yukon gold potatoes (about 3 medium)
2 teaspoon salt
¾ teaspoon black pepper
1 ⅓ cups (6 ounces) freshly grated Gruyère or Swiss cheese (see note)

Steps:

  • Preheat oven to 400 degrees F. Grease a 9x13" baking dish and set aside.
  • In a medium saucepan, combine cream, butter and garlic and bring to a simmer over medium heat. Then remove from heat and set aside.
  • Meanwhile prepare fresh herbs, if using, and potatoes. Peel yukon gold potatoes and sweet potatoes and slice into ⅛-inch rounds (I use a mandolin slicer for this). Place in a large bowl. Sprinkle over potatoes chopped parsley, rosemary, sage, thyme, salt and pepper and mix well.
  • Spread half of potatoes in prepared baking dish. Sprinkle half of grated cheese over potatoes. Spread remaining half of potatoes on top. Then sprinkle with remaining grated cheese. Pour cream mixture over potatoes, pressing lightly to submerge potatoes as much as possible.
  • Cover baking dish tightly with aluminum foil bake 30 minutes in preheated oven. Uncover and bake an additional 25 minutes or until top of gratin is golden brown and most of liquid is absorbed. Let gratin stand 10 minutes before serving.

SCALLOPED YUKON GOLD & SWEET POTATO GRATIN WITH FRESH HERBS RECIPE - (4.4/5)



Scalloped Yukon Gold & Sweet Potato Gratin with Fresh Herbs Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2-stick) butter
2 garlic cloves, minced
1 tablespoon fresh Italian parsley, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups packed Gruyére cheese, coarsely grated (about 5-ounces)
NOTE: You could easily cut this recipe in half, because it's rich in flavor and cream.

Steps:

  • Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel*, then cut into 1/8-inch-thick rounds** and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Note: Do not use dried herbs; it wouldn't be the same. Fresh herbs makes all the difference. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute 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. Do ahead: Can be made 6 hours ahead. Cover with plastic wrap and chill.Remove plastic wrap before baking. Preheat oven to 400°F. 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. Note: I found that there was a lot of oil that had bubbled to the surface (from the cheese, perhaps). Carefully, I tilted the dish and drained off the oil/fat. This dish was perfect. Let stand 10 minutes; serve. My personal notes: *I did not peel my Yukon Gold potatoes, and they were delicious just the same. **I also used a mandolin to slice my potatoes evenly and thinly. I also found that the baking time, for this dish, took closer to 90 minutes. Next time, I might reduce the amount of liquid.

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