Fill large bowl with cold water. Working with 1
Yukon Gold potato at a time, peel, then cut into
1/8-inch-thick rounds and place in bowl with
water. Repeat with sweet potatoes. Combine cream,
butter, and garlic in medium saucepan; bring to
simmer. Remove from heat. Mix all herbs in small
bowl. Mix sea salt and black pepper in another
small bowl.
Butter 13x9x2-inch glass baking dish. Drain
potatoes, then pat dry with kitchen towels.
Transfer half of potatoes to prepared baking dish.
Use hands to distribute and spread evenly.
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. 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.
Preheat oven to 400°F. 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.
Originally Submitted
9/17/2013
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