Pioneer Woman Cheesy Two Potato Gratin

Pioneer Woman cheesy two potato gratin turns Yukon Gold and sweet potatoes into a creamy, golden baked side dish in 2 hours. This make-ahead Easter potato side dish fits Thanksgiving, Sunday lunch and potluck dinners, since it feeds a crowd of 8 to 10 and stays warm.

Slice both potatoes evenly at about 1/8 inch thick, because thin slices cook through at the same pace in the creamy sauce. Cut them thicker and you end up with firm centers while the top is already browning.

Steeping garlic and rosemary in the warm cream for 5 minutes builds a savory base that plain cream never gets. Pairing buttery Yukon Golds with sweet potatoes also keeps the gratin from tasting too sweet, while three cheeses add a sharp, golden crust.

Pioneer Woman Cheesy Two Potato Gratin

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

15

minutes

Calories

464

kcal

Thin layers of potato soften in a garlicky, herb-infused cream under a blanket of melted cheese. Covering the dish first steams the slices tender, then uncovering it browns the top until bubbly.

Ingredients

• 2 tbsp. salted butter, plus more for the baking dish
  

• 1 1/2 lb. yukon gold potatoes (about 3 medium), peeled
  

• 1 1/2 lb. sweet potatoes (about 3 medium), peeled
  

• 1 1/2 c. heavy cream
  

• 1/2 c. whole milk
  

• 3 garlic cloves, smashed
  

• 2 sprigs rosemary
  

• 2 tbsp. all-purpose flour
  

• 1 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• Pinch of cayenne pepper
  

• 1 c. grated white cheddar cheese (about 4 ounces)
  

• 1 c. grated monterey jack cheese (about 4 ounces)
  

• 1/4 c. grated parmesan cheese
  

Directions

• Prep the potatoes: Preheat the oven to 350° and butter a 2-quart baking dish. Slice the peeled Yukon Gold and sweet potatoes about 1/8 inch thick with a mandoline, then toss them together in a large bowl.
• Infuse the cream: Bring 1 1/2 cups heavy cream, 1/2 cup whole milk, 2 tablespoons butter, 3 smashed garlic cloves and 2 rosemary sprigs to a simmer in a small saucepan over low heat. Then turn off the heat, cover and let it sit for 5 minutes so the flavors infuse.
• Season the sauce: Strain the cream through a fine-mesh strainer into a medium bowl. Then whisk in 2 tablespoons flour, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and a pinch of cayenne.
• Layer the gratin: Layer half of the potato slices in the baking dish, then pour in half of the cream mixture. Sprinkle with 1/2 cup each white cheddar and monterey jack plus 2 tablespoons parmesan, and repeat with the remaining potatoes and cream.
• Bake covered: Cover the dish with foil and bake for 35 minutes. That steams the potatoes until they turn tender in the sauce.
• Brown the top: Uncover and top with the remaining 1/2 cup each cheddar and monterey jack and 2 tablespoons parmesan. Bake 35 to 40 more minutes, until golden brown and bubbly.
• Rest and serve: Let the gratin sit for 20 minutes before serving. That lets the sauce thicken so the slices hold together when you scoop.

Tools for this recipe

• Benriner Japanese mandoline, Cuisinart fine mesh strainer set, Cuisinart MultiClad Pro 3-quart saucepan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I assemble this gratin ahead of time?

You can layer it a day ahead, cover it tightly and refrigerate it. Add 10 to 15 minutes to the covered baking time since it goes into the oven cold.

What can I use instead of rosemary?

Fresh thyme works well, since it has the same woodsy flavor that suits potatoes and cream. Use a few sprigs and strain them out with the garlic.

Do I need a mandoline to slice the potatoes?

A sharp chef's knife works fine if you take your time. A mandoline just makes the 1/8-inch slices faster and more even, which helps everything cook at the same rate.

Why is my gratin watery?

Skipping the 20-minute rest is the most common reason, since the sauce needs that time to set. Unevenly cut potatoes can also release extra liquid, so keep your slices the same thickness.

Can I make this gratin with other cheeses?

Gruyere is a great swap for the white cheddar because it melts smoothly and tastes nutty. Keep the parmesan, since it gives the top a salty, golden crust.