Cheese Herb Potato Gratin
Whisper-thin slices of Yukon Gold and sweet potatoes layered with herbs and Gruyère in a skillet—a holiday-ready side that comes together quicker than it looks.
Ingredients
- 1 tablespoon olive oil
- 3 medium sweet potatoes
- 6 small Yukon gold potatoes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1 1/2 teaspoons dried parsley (or 1 to 2 tablespoons fresh chopped parsley)
- 1/2 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, finely minced)
- 8 ounces Gruyère or sharp white cheddar, grated (2 cups)
- 1/2 cup thinly sliced yellow onion, chopped
- 1/2 cup whole milk or half-and-half
- 1/2 cup low-sodium chicken broth
Steps
- Preheat the oven to 375°F. Brush the inside of a 10-inch cast-iron skillet with olive oil and set aside.
- Peel the potatoes and slice them very thin. In a large bowl, gently toss with salt, pepper, garlic powder, thyme, sage, parsley, rosemary, cheese (hold back a little for the top), and onion until evenly coated.
- Working in small handfuls, arrange the coated slices in the prepared skillet. Sprinkle with the reserved cheese.
- Pour the milk and broth over the potatoes. Cover the pan with foil and seal the edges.
- Bake 50 minutes, remove the foil, and keep baking until the potatoes are tender and the top is golden, 15 to 20 minutes more.
- Let cool slightly and serve hot.