My mom and I have made this amazing gratin four Thanksgivings in a row and I have also made it throughout the year when I feel like something hearty. This recipe makes enough for two 8″ x 8″ gratins. We do this so we have a whole one to reheat the day after Thanksgiving, as one always disappears on Thanksgiving Day. We use gruyere and parmesan cheeses. The potatoes and cheese come out thick, creamy and heavenly. It’s a must-have at future Thanksgiving dinners to come. Here is our gratin: +Williams-Sonoma

Recipe from: Williams Sonoma: Thanksgiving, 2001

INGREDIENTS

• 2 Tbsp. unsalted butter, cut into small pieces, plus extra for greasing
• 1 cup half and half
• 1 cup heavy (double/whipping) cream
• Salt and freshly ground pepper
• 2 1/2 lb russet potatoes, peeled and sliced into rounds 1/4 inch thick
• 2 1/2 lb sweet potatoes, peeled and sliced into round 1/8 inch thick
• 1/2 lb shredded comte, gruyere or aged Swiss Cheese
• 1/4 lb Parmesan or Manchego cheese, grated

DIRECTIONS
1. Preheat oven to 325ºF. Generously grease a 9″ x 13″ baking dish.
2. In a very large bowl, stir together the half and half, cream, 2 1/2 tsp salt, and 1 1/4 tsp pepper. Add the russets and sweet potatoes and toss to mix and coat evenly with the cream mixture.
3. Layer about one-fourth of the potato slices in the prepared dish. Keep the slices evenly but randomly divided between russet and sweet potatoes and be sure the layer reaches to the edges of the dish.
4. Evenly scatter about one fourth of the cheese over the potato layer. Repeat to make 3 more layers, pressing with your palm if necessary to fit all the potatoes in the dish and reserving a final sprinkling of cheese.
5. Pour any cream mixture remaining in the bowl evenly over the potatoes. Sprinkle the remaining cheese over it all. Scatter the butter pieces evenly over the cheese.
6. Transfer to the oven and bake until the top of the gratin is browned, the cream has thickened and is bubbling, and a knife inserted into the center of the gratin meets little resistance, about 1 hour and 20 minutes. The russet potatoes will remain slightly firmer than the sweet potatoes.
7. Transfer the gratin to a rack and let rest for 10 minutes before serving.

SaveSave

SaveSave