Having a smaller Thanksgiving dinner and don’t need a sweet potato and a mashed potato option? Just want more flavor than the traditional options? These are for you!! We make these for Thanksgiving, steak night and so much more.
I was a little weary of mixing the two potatoes when I first made this dish a few years back but you will not regret it. It brings the sweet and the savory together perfectly.
Two Toned Cheesy Potato Gratin
- 3 yukon baking poatoes
- 2 sweet potatoes
- 2 cups half and half
- 1/4 cup butter
- 2 tbsp flour
- 4 sprigs thyme
- 1 handful basil chopped, finely
- 1 tbsp salt
- 1 tbsp pepper
- 6 oz gouda sliced
- 1 cup shredded mozzarella
- 1/2 cup shaved parmesan
- Preheat oven to 400 degrees.
- Remove skin by peeling your potatoes. Cut potatoes into thin rounds, about 1/4 inch with a knife or mandolin.
- Line your potatoes in an oiled casserole dish, alternating sweet potato and yukon potato.
- In a small pot, stir together flour, half and half, thyme, basil and butter. Bring to a boil and stir. Remove from heat.
- Pour mixture on top of potatoes. Place slices of gouda in between potatoes throughout the dish.
- Cover dish with foil and bake for 25 minutes.
- Remove foil from dish and cover the dish with the remainder of cheese. Cook for another 20-25 minutes. Let sit for 5-10 minutes before serving.