Scalloped Yukon Gold and Sweet Potato Gratin
A comforting, creamy bake that layers thinly sliced Yukon Gold potatoes with sweet potato for a velvety, subtly sweet dish. Rich cream, garlic, and a hint of nutmeg come together to create a budget-friendly, make-ahead side that shines alongside roasted meat or a colorful salad.
Ingredients
- 2 medium Yukon Gold potatoes, peeled and sliced thin
- 2 medium sweet potatoes, peeled and sliced thin
- 2 cups heavy cream or half and half
- 1 clove garlic, minced
- 1 cup grated cheese such as Parmesan or Gruyere
- 1/2 cup grated sharp cheddar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground nutmeg
- to taste salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 375F. Lightly grease a shallow baking dish with a dab of butter to prevent sticking and help the top brown nicely.
- Stir together the minced garlic, cream, nutmeg, and a pinch of salt and pepper in a small bowl. This will be the creamy bath that elevates every slice.
- Layer the sliced Yukon Gold and sweet potatoes in the prepared dish. You can alternate the colors or create a circular pattern to look pretty. A gentle, even spread helps ensure uniform cooking.
- Pour the cream mixture over the layered potatoes, then drizzle the melted butter across the top. Sprinkle half of the grated Parmesan or Gruyere and the cheddar evenly over the surface.
- Scatter half the thyme over the top. Cover tightly with foil and bake for about 30 minutes.
- Remove the foil, press the potatoes down gently to submerge them into the cream, and sprinkle the remaining cheese on top. Bake uncovered for another 20 to 25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbling.
- Let the gratin rest for 10 minutes before serving. This helps the sauce thicken slightly and makes slicing easier.