Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

Ingredients for Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

• 675g medium Yukon Gold potatoes

• 675g medium red-skinned sweet potatoes (yams)

• 475ml de nata doble

• 60ml (1/2 stick) butter

• 2 dientes de ajo, picados

• 1 tablespoon minced fresh Italian parsley

• 1 cucharada de romero fresco picado

• 1 tablespoon minced fresh sage

• 1 cucharada de tomillo fresco picado

• 1 1/2 teaspoons fine sea salt

• 3/4 cucharaditas de pimienta negra recién molida

• 140g (packed) coarsely grated Gruyére cheese (about 140g )

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 204°C. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

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