Categories: Sides

Ingredients

• 5 tbsp. unsalted butter, softened and divided
• 1 1/2 lbs. medium Yukon gold potatoes, peeled
• 1 1/2 lbs. medium sweet potatoes, peeled and halved lengthwise
• 1 3/4 cups heavy whipping cream
• 1/3 cup minced garlic
• 1 tbsp. chopped fresh sage
• 2 tsp kosher salt
• 2 tsp chopped fresh thyme
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyere
• 1/2 cup shredded Parmesan
• Garnish: chopped fresh sage

Directions

1. Preheat oven to 400. Spread 1 tbsp. butter in bottom and up sides of an 11×8-inch baking dish; place on a rimmed baking sheet. Fill a large bowl with cold water.

2. Using a mandolin or very sharp knife, carefully cut potatoes crosswise into 1/8-inch thick slices. Add potatoes to bowl of cold water as you work.

3. Drain potatoes well, and thoroughly pat dry. Layer half of potatoes in bottom of prepared pan as desired.

4. In a medium saucepan, heat cream, garlic, sage, salt, thyme, pepper, nutmeg, and remaining 4 tbsp. butter over medium heat just until bubbles form around sides of pan. Gradually pour half of cream mixture all over potatoes in pan; sprinkle with half of Gruyere. Repeat layers with remaining potatoes, remaining cream mixture, and remaining Gruyere. Sprinkle with Parmesan.

5. Spray a piece of foil with cooking spray; cover pan with foil, spray side down. Using a wooden pick, poke several holes in top of foil.

6. Bake for 40 minutes. Uncover and bake until potatoes are tender and sauce is golden brown and bubbly, 25-30 minutes more, re-covering with foil to prevent excess browning, if necessary. Let stand for 30 minutes. Garnish with salt.

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