I grew up with scalloped potatoes that did not come from a box.  However, they were pretty bland basic: cheddar cheese (pre-shredded), russet potatoes, milk, flour, ham, salt and pepper.  And you know what?  I liked them.  A lot.  But I had never had anything like this recipe before.  I. Will. Never.  Go. Back.  These were amazing!  If you’re scared of Gruyère (like I was) I still recommend you give this recipe a try.  When Gruyère is melted it has a less pungent taste, not that it is very strong to begin with.

Recipe by Lora Zarubin

Bon Appétit, November 2008

Ingredients

• 1 1/2 pounds medium Yukon Gold potatoes
• 1 1/2 pounds medium sweet potatoes
• 2 cups heavy whipping cream (you can lighten up with 1/2 & 1/2 or milk)
• 1/4 cup (1/2 stick) butter
• 2 garlic cloves, minced
• 1 Tbs minced fresh Italian parsley
• 1 Tbs minced fresh rosemary
• 1 Tbs minced fresh sage
• 1 Tbs minced fresh thyme
• 1 1/2 tsp fine sea salt
• 3/4 tsp freshly ground black pepper
• 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

Directions

1. Preheat oven to 400°F.  Fill large bowl with cold water. Cut or food process potatoes into 1/8 inch thick rounds and place in water.
2. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
3. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
4. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish.  Sprinkle with half of salt- pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.
5. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
6. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.