This sponsored recipe is brought to you by Salt Creek Grille – Princeton.
If you’re looking for a rich and savory side dish for your holiday party, look no further than this Yukon and Sweet Potato Au Gratin from Executive Chef Wally Weaver of Salt Creek Grille – Princeton. This dish will warm your guests up with butter, Asiago, Parmesan, and heavy cream. Chef Weaver’s cheesy, indulgent side dish only takes 30 minutes to prep!
3 tablespoons unsalted butter
5 cups heavy cream
1½ cups grated Asiago
1½ cups grated Parmesan
6 large Yukon Gold potatoes, peeled
1 sweet potato, peeled
Salt and freshly ground black pepper, for seasoning
3 tablespoons fresh thyme and rosemary
- Heat oven to 300°F and generously butter a 9-by-13-inch baking pan or shallow gratin dish.
- In a medium pot, bring cream, herbs and a pinch of salt to a simmer. Simmer until reduced by ¼, about 10 minutes.
- Strain the cream and reserve the mixture. Mix the two cheeses together.
- Using a mandoline, slice the potatoes into 1⁄8-inch-thick rounds.
- Ladle a thin layer of cream on the bottom of the dish. Place 1 layer of potatoes in the pan, slightly overlapping as you go, and completely covering the bottom.
- Sprinkle with salt and pepper (not too much pepper!), then pour some of the cream mixture over potatoes.
- Top with a level layer of the cheese mixture.
- Make 2 additional layers with the Yukon potatoes and then 1 layer of the sweet potato and then 3 more layers of Yukon potatoes. Don’t put cheese on the top (you will add a top layer of cheese later). Press down to compact the potatoes.
- Cover and bake until potatoes are tender, about 2½ hours, then sprinkle top with remaining cheese and bake until browned and bubbling, 10 to 15 minutes.
- Garnish with herbs. Let cool slightly, then serve.
Serves 6 to 8 people.
Prep time: About 30 minutes.
Cooking time: Approximately 3 hours.
This recipe can be made in advance and reheated.
Salt Creek Grille – Princeton
1 Rockingham Row