( #SweetPotato, #Gratin, #Recipe )
CREDIT: Kitchen Daily
INGREDIENTS:
2 pounds sweet potatoes, peeled and cut into1/4-inch thick crosswise slices
2 1/2 pounds russet potatoes, peeled and cut into1/4-inch thick crosswise slices
1 cups heavy cream
1 1/2 cups low sodium chicken broth
2 garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme leaves
2 cups breadcrumbs
1 1/4 cups coarsely grated Gruyere cheese
DIRECTIONS:
Preheat oven to 425F. Arrange potato slices, alternating between sweet and russet, in a buttered 13- by 9-inch baking dish. Whisk together cream, broth, garlic, salt, pepper, rosemary and thyme. Pour over potatoes in dish. Cover dish tightly with foil and bake in middle of oven 45 minutes to 1 hour.
Remove and discard foil. Stir together breadcrumbs and cheese. Sprinkle over potatoes evenly and dot with butter. Return to oven and bake until crumbs are crispy and liquid is bubbling and reduced and potatoes are tender, about 20 minutes more.
Let stand at least 15 minutes before serving.
