Olive oil
1 clove garlic, peeled and thinly sliced
1 1/4 lbs each of sweet potatoes and yukon golds, scrubbed, peeled and cut into approx. 1/4" thick slices
1 tsp herbs de provence (or an equal mix of dried herbs, such as thyme, rosemary, sage)
1/4 tsp ground nutmeg
1 generous cup of grated Gruyere cheese, tightly packed
2 1/2 cups low-fat milk
Salt and freshly ground black pepper
Preheat your oven to 375degrees. (When I made this with the chicken, I kept the oven at 350 degrees. This worked perfectly, but my cooking time was almost a full 1/2 hour longer.)
Lightly oil a gratin or casserole dish. There should be even layers of potatoes, not a single layer, so make sure not to use a dish that is too large. In a large bowl, toss together the potatoes, garlic, herbs, nutmeg, salt and pepper, a 1/2 cup of the cheese and a healthy sprinkle of salt and pepper. Arrange the potatoes evenly in the oiled dish. Pour milk evenly through potatoes and bake, uncovered for approx. 1 hour. The potatoes will float to the surface, so make sure to open the oven every 20 minutes or so to press the potatoes gently down. This will help prevent any overflow. After 1 hour, sprinkle the remaining cheese over the potatoes and bake 30 minutes or until the cheese is golden. Remove from oven and let rest 10 before serving.

Pin It on Pinterest