Ingredients

  • 1 pound russet potatoes, peeled and thinly sliced
  • 1 pound sweet potatoes, peeled and thinly sliced
  • 1 1/3 cups heavy cream
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sharp cheddar cheese, grated

Directions

  1. Preheat oven to 375°F. In an oven-safe Anolon Nouvelle Copper 4 Qt. Chef Casserole, heat cream, butter and garlic over medium heat and bring to a low simmer. Remove pan from heat. Stir in salt, pepper, and herbs followed by the grated cheese.
  2. Add potatoes to the pan, arranging the slices so that most of them can be submerged in the cream mixture.
  3. Cover pan with a lid or foil and bake in the oven for 30 minutes. Remove cover and continue to bake until the top is golden and edges are crispy-- about 20 more minutes. Allow to rest for 10 minutes before serving.