Description
A comforting blend of creamy Yukon gold potatoes and sweet garnet yams, baked with a rich heavy cream and topped with crispy breadcrumbs.
Ingredients
Scale
- 3 tablespoons butter, softened and divided
- 2 cups heavy cream
- Coarse salt, to taste
- White pepper, to taste
- 3 garnet yams, peeled and thinly sliced into 1/8-inch rounds
- 4 Yukon gold potatoes, peeled and thinly sliced into 1/8-inch rounds
- 3 teaspoons fresh chopped thyme, divided
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Grease a 9×9-inch square baking dish with 1 tablespoon of butter.
- Season 2 cups of heavy cream with coarse salt and white pepper to taste; divide the cream into two bowls. Coat the yams and potatoes with cream in separate bowls.
- Layer the yams in a prepared baking dish, sprinkle with 1 teaspoon of thyme, then layer the potatoes on top, adding another teaspoon of thyme. Repeat until the dish is full.
- Pour the remaining cream over the layers until just below the top.
- Cover the dish with foil and bake for 45-60 minutes, until a knife can be easily inserted.
- For the topping, melt 2 tablespoons of butter and mix with breadcrumbs, Parmesan, and remaining thyme; sprinkle over the gratin.
- Bake uncovered for an additional 10-15 minutes until golden brown.
- Let the gratin rest for 10-15 minutes before serving.
Notes
This gratin can be made a day ahead and stored in the refrigerator. To prevent burning, tent with foil if the crumbs brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: gratins, potatoes, sweet potatoes, comfort food, holiday recipes
