Potatoes that are sure to impress! Made with both russet and sweet potatoes, covered in a delicious, but super easy, cream sauce, then topped with lots of cheese! Creamy, buttery and cheesy. You're going to love this recipe!
2 - 2 ½poundsrusset potatoes(about 4 large potatoes)
2 - 2 ½poundssweet potatoes(about 4 large potatoes)
3tablespoonssalted butter, divided
2cupsheavy whipping cream
½cupgrated parmesan cheese
3garlic cloves, minced
1cupsharp white cheddar cheese, shredded
1cupparmesan cheese, shredded
If desired, fresh thyme and flakey sea salt for garnishing
Peel and thinly slice potatoes using a knife or mandoline slicer.
Preheat oven to 400 degrees F. Grease a 3 quart or 9x13 inch baking dish with 1 tablespoon of butter.
Arrange potatoes in prepared baking dish. I stacked the potatoes on their sides, alternating russet and sweet potatoes. Alternatively, you can randomly lay potato slices flat in the baking dish.
Melt 2 tablespoons of butter. In a medium bowl, whisk together melted butter, heavy whipping cream, grated parmesan cheese, garlic, nutmeg, sage, salt and pepper. Evenly pour the mixture over the potatoes, making sure to cover all the potatoes.
Cover with tinfoil and bake for 45 minutes. Remove foil and bake another 15 minutes. Sprinkle potatoes with shredded cheddar and parmesan cheese. Bake an additional 10-15 minutes until the cheese is melty and slightly browned.
Let the potatoes rest for about 15 minutes before serving. If desired, garnish with fresh thyme and flakey sea salt.
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