This year, for the sake of my new blog, and for the sake of trying out new things, I have decided to go with a gratin potato recipe which uses both Yukon gold potatoes AS WELL AS sweet potatoes. They are creamy, buttery, comforting, and full of flavor.
I would also recommend that you cook this dish a day in advance. After they have cooled, cover them and let them sit in the fridge overnight. The flavors will come together and the cream will set well and not be quite so watery. On the big day, simply reheat in the oven before serving.
I have to say, I do not miss the marshmallows this year. I will take cream and butter over marshmallows any day. Me and butter. We have a special relationship. We are very close- sometimes too close.
Yukon Gold and Sweet Potato Gratin
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 1/4 pounds Yukon Gold potatoes, rinsed
- 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
- 2 cups whole milk
- 1 garlic clove, pressed
- 1 tablespoon kosher salt
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup whipping cream
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
- Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.