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.
