Spiralized potato strings elevate this creamy, cheesy potato dish to a new level of deliciousness.
< 15 minutes
< 45 minutes
1 ½ pounds (about 2) sweet potatoes, peeled, ends trimmed, and cut into 4-inch pieces
1 ½ pounds (about 2) Yukon Gold potatoes, peeled, ends trimmed, and cut into 4-inch pieces
1 tablespoon olive oil
2 shallots, minced
1 clove garlic, minced
¼ cup white wine
1 cup 35% heavy cream
1 cup chicken or vegetable broth
2 tablespoons fresh sage or thyme, chopped
1 tablespoon Dijon mustard
⅔ cup grated Parmesan cheese, divided
½ cup Cheddar cheese, shredded
½ cup fresh bread crumb
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 375°F. Heat oil in a large saucepan over medium-high heat. Sauté shallots and garlic for 2 to 3 minutes, or until fragrant. Add wine, cooking for 2 to 3 minutes, or until reduced by half.
Add cream, broth, sage, mustard, salt, and pepper. Bring to a simmer and cook for about 5 minutes, or until slightly thickened. Remove from heat and stir in Cheddar cheese and half of the Parmesan cheese. Set aside.
Repeat with the remaining sweet potatoes and Yukon Gold potatoes.
Toss potatoes with sauce and transfer to a greased oval gratin dish or 8-cup casserole dish. Toss breadcrumbs with remaining Parmesan cheese, melted butter, and parsley. Set aside.
Cover dish with boil. Bake at 375°F for 40 minutes. Uncover and sprinkle with breadcrumb mixture. Bake for 30 to 40 minutes or until potatoes are tender and breadcrumbs are golden. Let stand for 10 minutes before serving.