Slice up orange and white spuds and you’re on your way to this gratin (pronounce sort of like “baton,” which essentially means anything layered with tons of cheese and cream). You can do onion gratin, zucchini gratin, you get the idea…).
2¾ cups heavy cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, finely minced
1 tablespoon chopped fresh thyme (or ½ tablespoon dried), plus more for garnish
1 teaspoon chopped fresh rosemary (or ½ tablespoon dried)
1 tablespoon chopped fresh sage (or ½ tablespoon dried)
¼ teaspoon finely grated nutmeg
2 cups (4 ounces) shredded gruyère cheese
2 cups (2 ounces) finely grated Parmigiano Reggiano cheese
2 pounds sweet potatoes, scrubbed
1½ pounds Idaho or russet potatoes, scrubbed
Dash of cayenne pepper
Cheese should be an essential part of your Thanksgiving dinner.
French fries, who?