TWO TATER SCALLOPED POTATO CASSEROLE AU GRATIN
Ingredients
2 ½-pounds Yukon Gold potatoes, peeled and sliced into ⅛” thick slices
1 ½-pounds sweet potatoes, peeled and sliced into ⅛” thick slices
1 large leek, chopped white and light green parts (about 2 cups)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons thyme leaves, stemmed
2 ½ cups Jarlsberg (or other high quality Swiss cheese like Gruyere)
1 pint heavy cream
Instructions
Place both gold and sweet potatoes in a large pot with the leeks. Cover with cold water and bring to a boil over medium high heat, stirring occasionally. Let cook until they just begin to get tender but are not fully cooked through. Drain in a large colander.
Spray a 9”x 13” casserole with non-stick spray. Layer half of the potatoes/leeks in the bottom of the casserole. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper and light toss so the potatoes are all seasoned. Sprinkle with 1 tablespoon of the thyme leaves and top evenly with 1 cup of the cheese. Pour half of the heavy cream over the top.
Repeat layers with remaining potatoes, salt, pepper, thyme, cheese, and cream.
Bake at 375 degrees for 50 minutes – 1 hour until browned, bubbly, and potatoes are very tender when a knife is inserted in the middle of the casserole.
Let rest for 10 minutes before serving.
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