Recipe information
Yield
8 Servings
Ingredients
3
pounds peeled and very thinly sliced russet and sweet potatoes (use a V-slicer if you have one)
Butter (for buttering baking dish and foil)
1
1/2 cups heavy whipping cream
1
/2 cup chicken broth
1
tablespoon chopped sage
1
minced garlic clove
1
teaspoon kosher salt
Ground black pepper
1
cup grated Gruyère cheese
Need to make a substitution?
Preparation
Spread the potato mixture in a buttered 11x7-inch baking dish. Combine cream, chicken broth, sage, garlic and kosher salt; pour over potatoes. Sprinkle with pepper. Cover with buttered foil; bake at 425°F for 35 minutes. Sprinkle with Gruyère cheese. Bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.