YUKON GOLD AND SWEET POTATO GRATIN RECIPE | SOUTHERN LIVING
If some of your family prefer golden potatoes and others are pure sweet potato fans, this dish will help you please the entire crowd. This casserole combines Yukon gold potatoes and sweet potatoes, hence the name, into one creamy and cheesy casserole. It brings together two potatoes and flavors for a casserole that is twice as appetizing.
Provided by Southern Living
Total Time 1 hours 45 minutes
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes.
- Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk.
- Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil.
- Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes.
THIS LOADED TWICE BAKED POTATO CASSEROLE IS PURE COMFORT
Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.
Provided by THEPIONEERWOMAN.COM
Categories Christmas feed a crowd Thanksgiving comfort food side dish
Total Time 2 hours
Prep Time 25 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces. Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives. Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.
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