A delightful twist on a classic potato gratin, featuring layers of sweet and red potatoes baked in a creamy garlic sauce and topped with a golden parmesan crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Grease a 13x9-inch baking dish with the butter.
Use a paper towel to evenly spread the butter.
Peel and thinly slice the sweet potatoes and red potatoes.
Use a mandoline slicer for uniform thickness.
Layer the potato slices alternately in the baking dish, slightly overlapping each slice.
Start with sweet potatoes for a colorful presentation.
In a saucepan, combine the heavy cream, milk, minced garlic, salt, and black pepper. Heat until just boiling.
Stir constantly to prevent the cream from scorching.
Pour the cream mixture evenly over the layered potatoes.
Pour slowly to ensure even distribution.
Bake the dish in the preheated oven for 30 minutes.
Cover with foil if the top starts to brown too quickly.
Press the potatoes gently with a spatula to submerge them in the cream.
This step helps the potatoes absorb the cream.
Sprinkle the grated parmesan cheese evenly over the top.
Spread the cheese to cover the entire surface for a golden crust.
Bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Test doneness by inserting a knife into the center.
Let the gratin rest for 15 minutes before serving.
Resting allows the dish to set for easier serving.
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