Scalloped Potatoes with Sweet Potato and Gruyère by @manningherkitchen

1h20

8 servings

🥔

680 g

Yukon gold potatoes

🥔

680 g

Sweet potatoes

🥛

470 ml

Heavy cream

🧈

57 g

Butter

🧄

6 g

Garlic

🌿

4 g

Italian parsley

🌿

2 g

Rosemary

🌿

2 g

Sage

🌿

2 g

Thyme

🧂

9 g

Salt

⚫

1.5 g

Ground black pepper

🧀

140 g

Gruyère cheese

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Peel
    • Yukon Gold potatoes
    • sweet potatoes

    Peel the Yukon Gold potatoes and sweet potatoes.

  3. Slice
    • Yukon Gold potatoes
    • sweet potatoes

    Slice all potatoes into 1/8-inch (3 mm) thick rounds.

  4. Step
    • Yukon Gold potatoes
    • sweet potatoes
    • water

    Submerge the sliced potatoes in cold salted water and set aside.

  5. Combine
    • heavy cream
    • butter
    • garlic

    Combine the heavy cream, butter, and minced garlic in the saucepan.

  6. Simmer
    • Heavy cream

    Bring the cream mixture to a gentle simmer, then remove it from the heat.

  7. Mince
    • fresh Italian parsley

    Mince the parsley, rosemary, sage, and thyme.

  8. Mix
    • fresh Italian parsley

    Mix the minced herbs together in the small bowl.

  9. Bake
    • butter

    Butter the bottom and sides of the 9 x 13-inch baking dish.

  10. Drain
    • Yukon Gold potatoes
    • sweet potatoes

    Drain the potato slices and pat them thoroughly dry.

  11. Arrange
    • Yukon Gold potatoes
    • sweet potatoes

    Arrange half of the potato slices in an even layer in the buttered baking dish.

  12. Season
    • salt
    • fresh Italian parsley
    • Yukon gold potatoes

    Season the first potato layer with half the salt, half the black pepper, and half the mixed herbs.

  13. Sprinkle
    • Gruyère cheese
    • Yukon gold potatoes

    Sprinkle half of the grated Gruyère cheese over the seasoned potato layer.

  14. Layer
    • Yukon Gold potatoes
    • sweet potatoes

    Layer the remaining potato slices over the cheese.

  15. Season
    • salt
    • fresh Italian parsley
    • Gruyère cheese

    Season the top layer with the remaining salt, pepper, herbs, and Gruyère cheese.

  16. Pour
    • heavy cream
    • butter
    • garlic

    Pour the warm cream mixture evenly over the layered potatoes.

  17. Press
    • Yukon gold potatoes
    • Heavy cream

    Press the potato slices down gently until they are mostly covered by the cream.

  18. Bake

    Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

  19. Bake
    • Yukon gold potatoes

    Remove the foil and bake for 25 more minutes, until the potatoes are tender and the top is golden.

  20. Serve
    • Yukon gold potatoes

    Rest the scalloped potatoes for 10 minutes before serving.

Scalloped Potatoes with Sweet Potato and Gruyère by @manningherkitchen

1h20

8 servings

🥔

680 g

Yukon gold potatoes

🥔

680 g

Sweet potatoes

🥛

470 ml

Heavy cream

🧈

57 g

Butter

🧄

6 g

Garlic

🌿

4 g

Italian parsley

🌿

2 g

Rosemary

🌿

2 g

Sage

🌿

2 g

Thyme

🧂

9 g

Salt

⚫

1.5 g

Ground black pepper

🧀

140 g

Gruyère cheese

Preparation Steps

  1. Step 1/20

    Preheat the oven to 400°F (205°C).

  2. Step 2/20

    Peel the Yukon Gold potatoes and sweet potatoes.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    🔪vegetable peeler
    🪵cutting board

  3. Step 3/20

    Slice all potatoes into 1/8-inch (3 mm) thick rounds.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    🔪chef's knife
    🪵cutting board

  4. Step 4/20

    Submerge the sliced potatoes in cold salted water and set aside.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    💧water
    🧂salt
    🥣large bowl

  5. Step 5/20

    Combine the heavy cream, butter, and minced garlic in the saucepan.

    🥛heavy cream
    🧈butter
    🧄garlic
    🍲medium saucepan
    🥄measuring cups

  6. Step 6/20

    Bring the cream mixture to a gentle simmer, then remove it from the heat.

    🍲medium saucepan

  7. Step 7/20

    Mince the parsley, rosemary, sage, and thyme.

    🌿fresh Italian parsley
    🌿fresh rosemary
    🌿fresh sage
    🌿fresh thyme
    🔪chef's knife
    🪵cutting board

  8. Step 8/20

    Mix the minced herbs together in the small bowl.

    🌿fresh Italian parsley
    🌿fresh rosemary
    🌿fresh sage
    🌿fresh thyme
    🥣small bowl

  9. Step 9/20

    Butter the bottom and sides of the 9 x 13-inch baking dish.

    🧈butter
    🍳9 x 13-inch baking dish

  10. Step 10/20

    Drain the potato slices and pat them thoroughly dry.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    🥣large bowl
    🧻paper towels

  11. Step 11/20

    Arrange half of the potato slices in an even layer in the buttered baking dish.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    🍳9 x 13-inch baking dish

  12. Step 12/20

    Season the first potato layer with half the salt, half the black pepper, and half the mixed herbs.

    🧂salt
    ⚫ground black pepper
    🌿fresh Italian parsley
    🌿fresh rosemary
    🌿fresh sage
    🌿fresh thyme
    🥄measuring spoons

  13. Step 13/20

    Sprinkle half of the grated Gruyère cheese over the seasoned potato layer.

    🧀Gruyère cheese
    🧀cheese grater

  14. Step 14/20

    Layer the remaining potato slices over the cheese.

    🥔Yukon Gold potatoes
    🥔sweet potatoes
    🍳9 x 13-inch baking dish

  15. Step 15/20

    Season the top layer with the remaining salt, pepper, herbs, and Gruyère cheese.

    🧂salt
    ⚫ground black pepper
    🌿fresh Italian parsley
    🌿fresh rosemary
    🌿fresh sage
    🌿fresh thyme
    🧀Gruyère cheese
    🥄measuring spoons

  16. Step 16/20

    Pour the warm cream mixture evenly over the layered potatoes.

    🥛heavy cream
    🧈butter
    🧄garlic
    🍲medium saucepan
    🍳9 x 13-inch baking dish

  17. Step 17/20

    Press the potato slices down gently until they are mostly covered by the cream.

    🍳9 x 13-inch baking dish

  18. Step 18/20

    Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

    🍳9 x 13-inch baking dish
    🧻aluminum foil

  19. Step 19/20

    Remove the foil and bake for 25 more minutes, until the potatoes are tender and the top is golden.

    🍳9 x 13-inch baking dish

  20. Step 20/20

    Rest the scalloped potatoes for 10 minutes before serving.

    🍳9 x 13-inch baking dish

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Cheese

Ingredients

Yukon gold potatoes, Sweet potatoes, Heavy cream, Butter, Garlic, Italian parsley, Rosemary, Sage, Thyme, Salt, Ground black pepper, Gruyère cheese

Notes

Sweet potatoes (about 2.5 potatoes), Garlic (minced), Italian parsley (fresh, minced, or 1 tsp dried), Rosemary (fresh, minced, or 1 tsp dried), Sage (fresh, minced, or 1 tsp dried), Thyme (fresh, minced, or 1 tsp dried), Gruyère cheese (grated, can substitute Swiss cheese)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

510 kcal

Macro nutrients

Protein: 10g, Total fat: 32g, Saturated fat: 20g, Carbohydrates: 49g, Dietary fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 790mg, Sodium: 610mg, Iron: 2.1mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 24mg, Vitamin B6: 0.5mg, Vitamin K: 25µg

Preparation

Time Information

Preparation

25 minutes

Cooking

55 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, large bowl, medium saucepan, small bowl, 9 x 13-inch baking dish, measuring cups, measuring spoons, cheese grater, aluminum foil, paper towels

Appliances

Oven, Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Dinner, Thanksgiving, Christmas, Holiday meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, French

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Soft, Cheesy, Crisp-edged

Flavors

Savory, Rich, Buttery, Garlicky, Herbaceous, Earthy, Slightly sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until hot throughout), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating,Texture may become softer after freezing)