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Sweet potatoes are layered with russet potatoes in the classic potatoes au gratin to add sweetness and color.
2 tablespoons butter
2 tablespoons flour
1 medium shallot, finely chopped
2 cloves garlic, finely chopped
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
3/4 cup Kitchen Basics® Original Beef Stock
1/2 cup heavy cream
1 1/2 cups shredded Cheddar cheese, divided
1 cup shredded Gruyere cheese
1 1/2 pounds russet potatoes, peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
Preheat oven to 350°F. Melt butter in medium saucepan on medium heat. Sprinkle with flour; cook and stir with wire whisk 1 minute. Stir in shallot, garlic, rosemary, sea salt and pepper. Gradually add stock and cream, whisking until well blended. Cook and stir 5 minutes or until bubbling. Remove from heat. Add 1 cup of the Cheddar cheese and Gruyere cheese; whisk until cheese is melted.
Layer 1/2 of each of the potatoes in greased 2-quart baking dish. Pour 1/2 of the cheese sauce over top. Repeat layers.
Bake, uncovered, 1 to 1 1/4 hours or until potatoes are tender. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
(Amount per serving)