Categories: Sides
Ingredients
- 2 3/4 cups heavy cream
- 3 garlic cloves, finely minced
- 1 tbsp. chopped fresh thyme, plus more for garnish
- 1 tbsp. chopped fresh sage
- 1 tsp chopped fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp grated nutmeg
- Dash of cayenne pepper
- 2 cups shredded Gruyere cheese
- 2 cups finely grated Parmigiano-Reggiano cheese
- 2 lbs. sweet potatoes
- 1 1/2 lbs. russet potatoes
Directions
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Preheat the oven to 425.
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In a large bowl, whisk together the cream, garlic, thyme, sage, rosemary, salt, black pepper, nutmeg, and cayenne. In a separate bowl, toss together the Gruyere and Parm.
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Peel the potatoes, then with a handheld mandolin or a sharp knife, slice the potatoes crosswise into a 1/8-inch-thick rounds. Pour 1/2 cup of the cream mixture into a 9×13-inch baking dish, then make a layer of potatoes in as nice a pattern as you can, overlapping the slice slightly. Drizzle 3/4 cup of the cream mixture on top and sprinkle with 1 cup of the cheese mixture. Repeat this layering two more times. Finish with a top layer of potatoes and sprinkle the remaining cheese on top of that. Garnish with fresh thyme.
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Cover with foil and bake until bubbling, about 30 minutes. Remove the foil, reduce the oven temp to 400 and bake until the top is golden and bubbling, another 30 minutes. Turn the oven to broil and broil until the top is browned, 1 to 2 minutes.