60 minutes
An elegant gratin featuring a blend of sweet and white potatoes, seasoned with bay-infused butter, garlic, and Parmesan cheese, all baked to creamy perfection.
Unsalted Butter, melted with bay leaves
cups
Dried Bay Leaves, infused in butter
each
Sweet Potatoes, thinly sliced
0 lb
Russet Potatoes, thinly sliced
0 lb
teaspoons
teaspoons
Garlic Clove, roughly chopped
each
cups
Parmesan Cheese, finely grated
cups
1. Preheat Oven and Infuse Butter
Begin by preheating your oven to 400°F (200°C). In a small saucepan, melt the unsalted butter over low heat and add the bay leaves. Allow the butter to simmer with the bay leaves for one minute, then remove it from the heat and let it steep for ten minutes.
2. Season Potatoes
In a large bowl, combine the thinly sliced sweet potatoes and russet potatoes with the bay-infused butter. Season the potatoes with sea salt and freshly ground black pepper, ensuring they are evenly coated.
3. Layer Potatoes and Garlic
Layer the seasoned potatoes in a 13 x 9-inch baking dish. As you stack, scatter the roughly chopped garlic cloves throughout the layers.
4. Add Cream and Cheese
Pour the heavy whipping cream over the top, allowing it to seep down between the layers. Evenly sprinkle the finely grated Parmesan cheese over the top of the potato layers.
5. Bake the Gratin
Transfer the dish to the preheated oven and bake for one hour. Check for doneness by piercing the potatoes with a knife; they should be tender, with a golden and crispy top.
Opt for a starchy white potato like Russets as they break down nicely and help thicken the dish. For sweet potatoes, choose varieties that balance sweetness with moisture, such as Garnet or Jewel yams.
Consistency in slice thickness (around 1/8 inch) is crucial for even cooking. A mandoline is your best friend here, ensuring that each slice cooks at the same rate.
Alternate layers of sweet and white potatoes for a harmonious blend of flavors. Season lightly with salt, pepper, and a touch of nutmeg for warmth.
Allow the gratin to rest for 10-15 minutes after baking to let the layers settle and enhance the melded flavors.
Slowly infuse butter with bay leaves over a low flame to extract maximum flavor without burning. Filter out the bay leaves once the infusion is done.
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