Chrissy Teigen elevates the potato game with this unique spin on the au gratin dish ~ using russets AND sweet potatoes. That extra pop of color barely changes the flavor profile, and the additional health benefits of vitamin A and E are always appreciated. This recipe is also great with just russet potatoes. It’s become a mainstay for holidays around the Strohauer household. Be ready to fall in love.

Serve 10 - 12; Active Time: 30 min; Total Time 1 hour 30 min

2 ¾ cups heavy cream
3 cloves garlic, finely minced
1 tbs chopped fresh thyme, plus extra for garnish
1 tbs chopped fresh sage
1 tsp chopped fresh rosemary
2 tsp kosher salt
1 tsp freshly ground pepper
¼ tsp grated nutmeg
Dash of cayenne pepper
2 cups shredded Gruyere cheese
2 cups finely grated Parmigiano-Reggiano cheese (grate yourself; you’ll thank us later for the extra tastebud love here)
2 lbs sweet potatoes
1 ⅔ lbs russet potatoes

Preheat the oven to 425°F. In a large bowl, whisk together the cream, garlic, thyme, sage, rosemary, salt, black pepper, nutmeg and cayenne. In a separate bowl, toss together the Gruyere and Parm.

Peel the potatoes, then with a handheld mandoline or a sharp knife, slice the potatoes crosswise into ⅛-inch-thick rounds. Pour ½ cup of the cream mixture into 9 x 13’inch baking dish, then make a layer of potatoes in as nice a pattern as you can, overlapping the slices slightly. (You can do this in individual layers of sweet potatoes and russet potatoes, or mix them up, or do all the sweet and then all the regular … basically you do you!) Drizzle ¾ cup of the cream mixture on top and sprinkle with 1 cup of cheese mixture. Repeat this layering two more times. Finish with a top layer of potatoes and sprinkle the remaining cheese on top of that. Garnish with fresh thyme.

Cover with foil and bake until bubbling, about 30 minutes. Remove the foil, reduce the oven temp to 400°F, and bake until the top is golden and bubbling, another 30 minutes. Turn the oven to broil and broil until the top is browned, 1-2 minutes.

~ recipe adapted from Chrissy Teigen’s Cravings For More cookbook