I know Thanksgiving was weeks ago, but I still have one more dish to share with you! I don’t have a link for this recipe, which is why it’s taken me a little while to post about it. I got this recipe at a culinary demonstration at Williams Sonoma last year. Jeremy and I made this for 40 people last year – that was a lot of potatoes! But this year, we just made the one recipe. We love these potatoes! Williams Sonoma does have a similar recipe on their website but it’s not quite like this one. It’s very yummy – you should check it out!
Adapted from Williams-Sonoma Thanksgiving (Simon & Schuster, 2001)
This dish can be prepared completely several hours in advance and then reheated. Just before serving, cover with aluminum foil and reheat in a preheated 325 degree oven for about 30 minutes.
Unsalted butter for greasing plus 2 Tbs., cut into small pieces
1 cup half-and-half
1 cup heavy cream
2 1/2 tsp salt
1 1/4 tsp pepper, freshly ground
2 1/2 lb russet potatoes, peeled and sliced into rounds 1/8 inch thick
2 1/2 lb sweet potatoes, peeled and sliced into rounds 1/8 inch thick
1/2 lb shredded Comte, Gruyere, or aged Swiss cheese (I used Gruyere)
1/4 lb Parmesan or Manchego cheese, grated (I used Manchego)
Preheat an oven to 325 degrees. Generously grease a large gratin pan or a 9 x13 baking dish.
In a very large bowl, stir together the half-and-half, cream, salt and pepper. Add the russet and sweet potatoes and toss to mix and coat evenly with the cream mixutre. Layer about one-fourth of the potato slices int eh prepared dish. Keep the slicesevenly but randomly divided between russet and sweet potatoes and be sure the layer reaches tot he edge fo the dish. Evenly scatter about one-fourth of the cheeses over the potato layer. Repeat to make 3 more layers, pressing with your palm if necessary to fit all the potatoes in the dish and reserving a final springkling of cheese. Pour any cream mixture remaining in th bowl evenly over teh potatoes. Sprinkle the remaining cheese over all. Scatter the butter pieces evenly over the cheese.
Transfer to the oven and bake until the top of the gratin is browned, the cream has thickened and is bubbling, and a knife inserted into the center of the graticn meets little resistance, about 1 hour and 20 minutes. (The russet potatoes will remain slightly firmer than the sweet potatoes.)
Transfer the gratin to a rack and let rest for 10-15 minutes before serving. Makes 8-10 servings.