- 1 large Yam (Sweet Potato)
- 3 regular Yukon Gold Potatoes
- 1.5 cups Heavy Cream
- 1 cup shredded Gruyere Cheese
- 1 Egg
- 0.5 teaspoon Nutmeg
- 2 cloves, grated Garlic
- 2 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 6 Sprigs of Thyme
Besides stuffing for the Thanksgiving holiday dinner, this Potato Au Gratin is my second favorite side dish and a big crowd pleaser.
In fact, if I don’t bring this dish to my family’s Thanksgiving, I’m pretty sure I will be disowned. Jokes!
Traditionally, potato au gratin only uses white potatoes but I love adding yams as well for color and a slight sweetness that goes so well with the cheesy goodness.
This dish is definitely very rich and decadent. But hey, it’s the holidays and you won’t regret making this, promise!
Preheat Oven & Prep The Potatoes
Preheat the oven to 350F.
Next, wash & peel the potatoes then slice them into thin rounds and put aside.
I like using a mandolin slicer to ensure all slices are even.
If you are using a mandolin slicer, be sure to use the guard to prevent cutting your fingers off.
Grate The Cheese & Make The Cream Sauce
Using a cheese grater, grate the cheese and set aside.
In a small bowl or measuring cup, crack an egg, add the heavy cream and whisk well.
Next, add the salt, pepper, grated nutmeg and grated or crushed garlic cloves.
Get Your Baking Dish
Lightly butter your oven safe dish and add one layer of the potatoes then a layer of the shredded cheese and top with some of the cream sauce.
I also like to add a bit of fresh thyme to each layer.
The leaves of 1 sprig per layer will do.
Repeat the layering process until the dish is full.
The top layer should be cheese and the remaining cream sauce.
Next, cover the dish with aluminum foil and bake for 45 minutes then remove the aluminum foil and bake for another 25-30 minutes.
The top should be golden brown and bubbly.
After removing the dish from the oven, allow it to settle and cool for at least 10 minutes before getting a big spoon and devouring these creamy potatoes!