About
There are layers upon layers of good times in the Double-Up Potato Bake. You may even say it's double the good times! It makes sense since there are golden, buttery potatoes and caramel-y sweet potatoes in each bite. Those potatoes are swimming in a deliciously savory cream sauce and layered between crunchy nuts and breadcrumbs. There's twice as much to discover about the Double-Up Potato Bake, and you won't want to miss a beat!
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 pounds sweet potatoes
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 3 teaspoons fresh thyme, chopped
- 2 cloves garlic, chopped
- 1/4 cup plus 1 tablespoon unsalted butter, divided
- 2 teaspoons table salt, divided
- 1 teaspoon black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup panko breadcrumbs
- 1/3 cup pecans, chopped
- 1 teaspoon lemon zest
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Lightly coat a 2-3-quart baking dish with cooking spray.
Step 3 -Peel the Yukon Gold potatoes and the sweet potatoes and place them in a bowl of cold water.
Step 4 -Using a mandolin, slice the potatoes into 1/8-1/4-inch rounds and return the slices to the cold water until ready to use.
Step 5 -In a medium saucepan over medium heat, add the heavy cream, the flour, the thyme, the garlic, 1/4 cup of the butter, and 1 teaspoon of the salt and stir to combine.
Step 6 -Bring the cream mixture just to a boil and transfer the saucepan from the heat.
Step 7 -Combine the pepper and the remaining salt in a small bowl.
Step 8 -In a separate small bowl, combine the parsley and the rosemary.
Step 9 -Drain the sliced potatoes and pat them dry.
Step 10 -Place 1/2 of the potato slices evenly into the prepared baking dish.
Step 11 -Sprinkle the potato layer in the baking dish with 1 tablespoon of the parsley-rosemary mixture, 1/2 of the salt-pepper mixture, and 1/2 of the cheese.
Step 12 -Repeat the layering with the remaining half of potato slices, 1 tablespoon of the parsley-rosemary mixture, the remaining salt-pepper mixture, and the remaining cheese.
Step 13 -Pour the cream mixture evenly over the potatoes.
Step 14 -Cover the baking dish with aluminum foil and bake for 25 minutes.
Step 15 -In a small bowl, add the panko, the pecans, the lemon zest, the remaining parsley-rosemary mixture, and the remaining 1 tablespoon of the melted butter and stir until well-combined.
Step 16 -Uncover the potatoes and sprinkle them evenly with the panko mixture.
Step 17 -Bake until the topping is golden and the potato mixture is bubbling, about 20-25 minutes.
Step 18 -Let cool for about 10-15 minutes.
Step 19 -Serve.
