This recipe was originally published in Bon Appetit in November of 2006, but of course, I’ve made some changes (which are in the recipe below). This is so good and so perfect that people will fight over the leftovers. I’ve never had any Thanksgiving Day recipe like that.
3 pounds mixed russet potatoes and sweet potatoes, peeled and very thinly sliced
[I used 3 sweet potatoes, 2 russet potatoes, and 1 yam & the color was gorgeous!]
Butter for 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 (or mild Swiss cheese)
Layer potatoes in a buttered 11×7-inch baking dish, alternating the type of potato on each layer.
Combine heavy whipping cream, chicken broth, chopped sage, garlic, and salt; pour over potatoes. Sprinkle with pepper. Cover with buttered foil; bake at 425°F for 35-45 minutes. Sprinkle with Gruyère cheese. Bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.
I put this in the microwave for about 15 minutes first, in order to heat up the liquids and get a jump-start on the baking.
Here it is in all its cheesy, rich goodness.