Here is one of our favorite chilly weather dishes using lots of pretty fresh herbs. Love this one for a cozy Fall night.
1.5 pounds medium Yukon Gold potatoes
1.5 pounds medium red-skinned sweet potatoes
2 Cups heavy whipping cream
1/4 cup butter (1/2 stick)
2 garlic cloves, minced
1 T minced fresh Italian parsley
1 T minced fresh rosemary
1T minced fresh sage
1 T minced fresh thyme
1 1/2 teaspoons sea salt
3/4 teaspoon freshly ground pepper
1 1/4 cups (packed) coursely grated Gruyere cheese
Fill large bowl with cold water. Working with 1 Yukon Gold at a time, peel then cut into 1/8 inch thick rounds and place in a bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in a small bowl.
Butter 13x9x2 inch glass baking dish. Drain potatoes then pat dry. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of the salt – pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt pepper mixture, herb mixture and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat oven to 400. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
image from crumblycookie.net