This guaranteed-to-please colorful casserole is make-ahead easy; simply reheat it in a low-temperature oven.
Serving Size:
6
Active Time:
30 min.
Total Time:
1½ hrs.
Ingredients
- 1½ cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 2 tsp. salt
- ⅛ tsp. ground nutmeg
- 1½ lbs. Yukon Gold potatoes, peeled, cut into ⅛”-thick slices
- 1½ lbs. sweet potatoes, peeled, cut into ⅛”-thick slices
- ¼ cup chopped fresh chives
- 2 tsp. chopped fresh thyme
- ½ cup shredded Jack cheese
Instructions
- Heat oven to 400°F. Coat 2½-qt. baking dish with cooking spray. In large pot over medium-high heat, mix cream, milk, garlic, salt, nutmeg. Add potatoes; bring to boil. Reduce heat to medium; cook, stirring occasionally, until potatoes start to soften and liquid thickens slightly, 8–10 min.; gently stir in chives and thyme.
- Transfer mixture to baking dish. Bake 20 min.; sprinkle with cheese. Bake until tender and golden brown, about 25 min. Let stand 15 min. before serving.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
