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Sweet Potato and Yukon Gold Bake.

septiembre 30, 2024

Ingredients:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 large Yukon Gold potatoes, peeled and thinly sliced
  • 1 small onion, thinly sliced (optional)
  • 2 cups heavy cream (or half-and-half for a lighter version)
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
  • 1 cup shredded Gruyère or cheddar cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 tbsp unsalted butter, cut into small pieces
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat the oven:

  • Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Prepare the potatoes:

  • Peel and thinly slice the sweet potatoes and Yukon Gold potatoes to about ⅛-inch thick slices. You can use a mandoline for more even slices if you have one.

3. Make the cream mixture:

  1. In a medium saucepan, heat the heavy cream (or half-and-half) over medium heat.
  2. Add the minced garlic, thyme, rosemary, salt, and pepper. Stir until the mixture is warm but not boiling. Remove from heat.

4. Layer the potatoes:

  1. In the greased baking dish, layer half of the Yukon Gold potatoes in an overlapping pattern. Sprinkle with salt and pepper.
  2. Add a layer of half of the sweet potatoes over the Yukon Gold potatoes, followed by a sprinkling of salt and pepper.
  3. If using onions, scatter the sliced onions evenly over the sweet potatoes.

5. Add cheese:

  • Sprinkle half of the Gruyère (or cheddar) and Parmesan cheese over the potato layers.

6. Repeat layering:

  1. Add another layer of the remaining Yukon Gold potatoes, then the remaining sweet potatoes.
  2. Pour the warm cream mixture evenly over the potatoes.
  3. Sprinkle the rest of the cheese on top and dot the surface with small pieces of butter.

7. Bake:

  • Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 20-25 minutes until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

8. Garnish and serve:

  • Let the potato bake rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.

This Sweet Potato and Yukon Gold Bake is a perfect side dish for a holiday meal, or even as a comforting weeknight dinner paired with a salad or roasted vegetables!