With Thanksgiving just 8 days away it’s time to step it up here on What’s Gaby Cooking. I’ve got loads of sides, rolls, and a turkey 101 post coming for ya in the next few days.
Today it’s all about potatoes. Sweet Potatoes and regular Potatoes. It’s awesome.
As you all know, I’m obsessed with cheese. So any chance that I get to put an obscene amount of cheese in any dish, is kinda my favorite thing.
I’ve made plenty gratins before, but I thought it would be fun to mix things up this year and use 2 kinds of potatoes. I know. I’m getting crazy. It’s what I do. Especially when the holidays roll around.
This Potato & Sweet Potato Gratin is just downright awesome. And it needs to be on your Thanksgiving table this year. For reals. It’s easy, especially if you have a mandolin or one of those crafty food processor insert things that slices potatoes for you. Then it’s basically just a little layering of potatoes, cheeses, seasonings and then a garlic infused cream. Does it get any easier than that? Not really.
I’m making this next week for 30 FREAKING PEOPLE??!?!? Do you know how many potatoes that is gonna take? I’m scared just thinking about all that peeling that needs to be done. I think I’m going to force my husband to peel the potatoes since it’s his family we are spending Thanksgiving with this year. That can be his contribution. Fair enough, right?
- 3 large Russet potatoes
- 3 large red-skinned sweet potatoes
- 1 1/2 cups heavy cream
- 2 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded Gruyère cheese
- 3/4 cup shredded parmesan cheese
- 2 tablespoons butter, cut into small pieces
- Peel all of the potatoes.
- Using a mandolin, food processor or very sharp knife, cut them into 1/8-inch-thick rounds and place them in a bowl.
- In another medium sized bowl. combine the cream, garlic and thyme and set aside.
- Place 1/2 cup of the shredded gruyere cheese aside to use for the topping.
- Spray a 9x9 baking pan with cooking spray and layer the potatoes, alternating colors in 1 even layer. Sprinkle the top of this layer with some salt and pepper, a little bit of gruyere cheese and a little bit of parmesan cheese. Repeat this process until you use up all the potatoes. I had about 4 layers.
- Preheat oven to 400°F.
- Pour the heavy cream over the mixture once all your layers are done. Sprinkle the top with the remaining gruyere cheese and dot it with butter.
- Cover gratin tightly with foil and bake for 30 minutes. Remove the foil and bake for 25 minutes longer. Let it set for a few minutes before serving.
Here are some awesome Thanksgiving recipes from my friends around the web that are participating in #PullUpAChair with Food Network!
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash