I wanted to make something different for the work Thanksgiving potluck. Browned butter, sage and sweet potato is a classic pairing. The Yukon gold potatoes added texture and the starch needed to thicken up the sauce. This is a nice alternative to sweet potato casserole.
This dish can be made ahead. Omit the last layer of cheese, cover with plastic wrap, making sure to press down on the plastic wrap to prevent a film from forming on the sauce. Place the dish in the fridge when ready, remove the dish and allow to warm up 30-45 minutes before placing in preheated oven.
- 2 pounds Yukon Gold potatoes, skinned and sliced to 1/8 inch thick
- 2 pounds Sweet potatoes, skinned and sliced to 1/8 inch thick
- 4 tablespoons butter (1/2 stick)
- 1 1/2 tablespoon fresh sage, chopped
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 tablespoon salt
- 1 teaspoon cracked black pepper
- 6 oz (2 1/2 cups) Gruyere cheese
- Room temperature butter for the pan
- In a saucepan over medium high heat, add butter and half the sage. Cook for about 5 minutes, stirring occasionally, until butter is fragrant and browned.
- Add milk, cream, rest of sage, salt, and black pepper. Cook until sauce is warmed through.
- Preheat oven to 400 degrees. Brush pan generously with butter.
- In a casserole or pie dish, start the first layer by placing the potato slices in alternating, slightly overlapping rows of Russet and Yukon gold potatoes. Stir the warmed cream and add a bit to the top. Sprinkle with Parmesan cheese. Repeat the process (roughly 3 – 4 layers) ending with generous layer of cheese on top.
- Cover with foil and poke several holes with a small knife. Place dish in the preheated oven for 1 hour or until a knife inserted goes through with little or no resistance.
- Uncover and broil for about 5 minutes or until cheese is golden. Remove from oven and let the scalloped potatoes sit for at least 15 minutes before serving.