Sweet potatoes are layered with russet potatoes in the classic potatoes au gratin to add sweetness and color.
20m
PREP TIME
1hr 30m
COOK TIME
255
CALORIES
13
INGREDIENTS
Sweet potatoes are layered with russet potatoes in the classic potatoes au gratin to add sweetness and color.
20m
PREP TIME
1hr 30m
COOK TIME
255
CALORIES
13
INGREDIENTS
Ingredients 10 Servings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 3/4 cup 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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