A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce. Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese.
This elegant sweet potato gratin comes from Cooking Light’s Editor-in-Chief Hunter Lewis. Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.
This casserole combines Yukon gold potatoes and sweet potatoes, hence the name, into one creamy and cheesy casserole. It brings together two potatoes and flavors for a casserole that is twice as appetizing. Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes.