Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

I saw a recipe for potatoes au gratin on the local news and decided to adapt it using three kinds of potatoes: Yukon Gold, blue, and sweet. It's quite colorful and tasty. The contrast of the earthy blue potatoes and the sweet potatoes is heavenly.

Directions

  1. Peel all potatoes and slice into thin (1/8") slices. Alternate slices in layers in a 9x13" baking dish.
  2. Grate Gruyere.
  3. Heat the cream on a low heat until it starts to simmer.
  4. Add cream to potatoes.
  5. Add salt and pepper.
  6. Top with Gruyere.
  7. Bake at 400 degrees for about 40 minutes. The dish is done when the cream is thickened, the top is nicely browned, and the potatoes are very tender.
  8. Let cool for 15 minutes.

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