Orange and White Easy Potato Gratin

I love sweet potatoes. My husband loves white potatoes. And neither of us are calling a lawyer because we have found a way to settle our potato relationship woes: Orange and White Gratin Potatoes, the best of both worlds!
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So easy!

Simply slice your potatoes, drench in cream, parmesan, green onion, thyme, sea salt and pepper, and arrange in rows. Then smother with more parmesan, bake, add a generous helping of gruyere, and voila!

Shave Some Time Off Prep By Using a Mandolin….See What I Did There?

A mandolin is a utensil that shaves veggies into thin slices and it can shave some time off your prep as well. This recipe is pretty quick. But if you want to save about five minutes, use a mandolin! Not only will this give you hands a break, but your slices will be perfectly thin and even.

Tips and what you need: a mandolin or very sharp knife and 8×12 baking dish. I love Maldon’s Flaked Sea Salt and buy it by the tub to save money.

Creamy, cheesy, crispy potato goodness for any meal or holiday celebrations!

Course:

Side Dish

Cuisine:

American

Servings: 6 servings

Author: Linda Spiker

• 2
  cups
  heavy whipping cream
• 1
  teaspoon
  fresh thyme, leaves removed from stems and chopped
• 6
  green onions, sliced thinly, whites and greens separated
• 1 1/2
  cups
  freshly grated Parmesan cheese, separated
• sea salt and pepper, to taste
• 1/2
  cup
  grated gruyere
• 3
  large russet potatoes, peeled and thinly sliced
  (about 2 1/4 pounds)
• 2
  large sweet potatoes, peeled and thinly sliced
  (about 2 pounds)

1. Preheat oven to 425 degrees and place oven rack in center position

2. Grab two large bowls. In each bowl place 1 cup cream, 1/2 cup parmesan cheese, 1/2 teaspoon thyme the white parts and light green parts of onions (half in each bowl, reserving dark greens for later) 2-3 generous pinches of sea salt and pepper. Whisk well. Set aside

3. Using a mandolin or sharp knife, slice potatoes thinly. Place sweet potatoes in one bowl of cream and white in the other bowl. Toss and stir until potatoes are covered with sauce

4. Arrange slices in baking dish in rows (three white, two orange). I like to lean each row in the opposite direction of the previous row. Pour the cream that remains in each bowl over potatoes. Sprinkle with remaining 1/2 cup parmesan cheese and some more sea salt and pepper

5. Cover baking dish with lid or foil and bake for 30 minutes. Remove foil, add grated gruyere to top of potatoes. Bake another 20 minutes until potatoes are soft and cheese is crispy and golden

6. Garnish with desired amount of reserved greens from onions, serve

MAY I PLEASE ASK A FAVOR?