Potato And Sweet Potato Bake
A comforting potato and sweet potato bake layered with melty cheese, herbs, and a golden crust. Perfect for family dinners or holiday feasts.
Servings 6 servings
Calories 465kcal
Ingredients
- 2 potatoes medium - peeled (russet or Yukon gold)
- 2 sweet potatoes medium - peeled
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup sharp cheddar cheese - shredded
- ¼ cup Parmesan cheese - grated
Optional: fresh thyme or parsley for topping
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Slice the sweet potatoes and potatoes into thin, even rounds (about ⅛ inch thick). Set aside.
- Melt the butter in a saucepan over medium heat.
- Add garlic and cook just until fragrant, approx 30 seconds.
- Stir in the cream, milk, salt, pepper, smoked paprika, and thyme. Heat until warm but not boiling, then remove from heat.
- Layer half of the potatoes and sweet potatoes in the baking dish, alternating between each. Pour half of the cream mixture over the top and sprinkle with half of the cheddar cheese.
- Repeat with remaining potatoes, cream mixture, and cheddar cheese.
- Finish with Parmesan on top.
- Cover tightly with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is lightly browned.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
For thinner-sliced potatoes, use a mandoline.
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 32g | Protein: 11g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 102mg | Sodium: 684mg | Potassium: 674mg | Fiber: 4g | Sugar: 7g | Vitamin C: 17mg | Calcium: 270mg | Iron: 1mg | Net Carbohydrates: 28g