Mixed Potato Au Gratin

 

What's not to like?  Potatoes, cream and gruyere cheese - yum!

• 1 ½ lbs russet potatoes, peeled, sliced and in a cold water bath 
• 1 ½ lbs sweet potatoes, peeled, sliced and in the same bath as russet potatoes 
• 2 c heavy whipping cream 
• 4 ozs butter 
• 2 garlic cloves, minced  
• 1 T fresh thyme, chopped 
• 1 T fresh parsley, chopped 
• salt and pepper to taste 
• 1 ¼ c gruyere cheese, shredded

In a medium pan over medium heat, add the cream, butter and garlic until it begins to simmer.   Remove from heat and set aside.

Preheat oven to 400 degrees.

In a small bowl mix together the thyme, parsley, salt and pepper and set aside.

Grease 13” x 9” baking pan.  Drain the potatoes and pat them dry.  Lay half of the potatoes in the baking dish.   Sprinkle with half of the seasoning mixture and half of cheese.  Repeat in the same order.  Pour cream mixture over potatoes and cover tightly with foil. 

Bake for half an hour.  Then uncover and for another twenty five minutes. Remove from the oven and rest for ten minutes.