There are layers upon layers of good times in the Double-Up Potato Bake. You may even say it’s double the good times! It makes sense since there are golden, buttery potatoes and caramel-y sweet potatoes in each bite. Those potatoes are swimming in a deliciously savory cream sauce and layered between crunchy nuts and breadcrumbs. There’s twice as much to discover about the Double-Up Potato Bake, and you won’t want to miss a beat!
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 pounds sweet potatoes
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 3 teaspoons fresh thyme, chopped
- 2 cloves garlic, chopped
- 1/4 cup plus 1 tablespoon unsalted butter, divided
- 2 teaspoons table salt, divided
- 1 teaspoon black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup panko breadcrumbs
- 1/3 cup pecans, chopped
- 1 teaspoon lemon zest
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat a 2-3-quart baking dish with cooking spray.
Step 3 –Peel the Yukon Gold potatoes and the sweet potatoes and place them in a bowl of cold water.
Step 4 –Using a mandolin, slice the potatoes into 1/8-1/4-inch rounds and return the slices to the cold water until ready to use.
Step 5 –In a medium saucepan over medium heat, add the heavy cream, the flour, the thyme, the garlic, 1/4 cup of the butter, and 1 teaspoon of the salt and stir to combine.
Step 6 –Bring the cream mixture just to a boil and transfer the saucepan from the heat.
Step 7 –Combine the pepper and the remaining salt in a small bowl.
Step 8 –In a separate small bowl, combine the parsley and the rosemary.
Step 9 –Drain the sliced potatoes and pat them dry.
Step 10 –Place 1/2 of the potato slices evenly into the prepared baking dish.
Step 11 –Sprinkle the potato layer in the baking dish with 1 tablespoon of the parsley-rosemary mixture, 1/2 of the salt-pepper mixture, and 1/2 of the cheese.
Step 12 –Repeat the layering with the remaining half of potato slices, 1 tablespoon of the parsley-rosemary mixture, the remaining salt-pepper mixture, and the remaining cheese.
Step 13 –Pour the cream mixture evenly over the potatoes.
Step 14 –Cover the baking dish with aluminum foil and bake for 25 minutes.
Step 15 –In a small bowl, add the panko, the pecans, the lemon zest, the remaining parsley-rosemary mixture, and the remaining 1 tablespoon of the melted butter and stir until well-combined.
Step 16 –Uncover the potatoes and sprinkle them evenly with the panko mixture.
Step 17 –Bake until the topping is golden and the potato mixture is bubbling, about 20-25 minutes.
Step 18 –Let cool for about 10-15 minutes.
Step 19 –Serve.
