Food and Recipes Recipes Two-Potato Gratin If some of your family prefer golden potatoes and others are pure sweet potato fans, this dish will help you please the entire crowd. This casserole combines Yukon gold potatoes and sweet potatoes, hence the name, into one creamy and cheesy casserole. It brings together two potatoes and flavors for a casserole that is twice as appetizing. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on November 14, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 45 mins Total Time: 105 mins Yield: 10 to 12 servings Ingredients 2 shallots, diced 1/4 cup butter, divided 2 cups heavy cream 2 tablespoons chopped parsley 1 tablespoon chopped chives 1 teaspoon kosher salt 1/2 teaspoon ground white pepper 1/8 teaspoon freshly grated nutmeg 1 1/2 pounds Yukon gold potatoes 1 1/2 pounds sweet potatoes 2 cups milk 1 1/2 cups (6 oz.) shredded Gruyère cheese 1/4 cup grated Parmesan cheese Directions Preheat oven to 375°. Sauté shallots in 3 Tbsp. melted butter in a saucepan over medium heat 2 minutes. Stir in cream and next 5 ingredients; cook 2 minutes. Remove from heat; cool 15 minutes. Meanwhile, peel and thinly slice all potatoes. Combine sliced potatoes and milk in a large, microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 5 minutes. Uncover and gently stir mixture. Re-cover and microwave 5 more minutes. Drain mixture, discarding milk. Layer one-third of Yukon gold potatoes in a well-greased (with butter) 9- x 13-inch baking dish; top with one-third of sweet potatoes. Spoon one-third of cream mixture over potatoes, and sprinkle with 1/2 cup Gruyère cheese. Repeat layers twice, and top with Parmesan cheese. Cut remaining 1 Tbsp. butter into small pieces, and dot over top. Cover with foil. Bake at 375° for 30 minutes. Uncover; bake 20 minutes or until browned. Let stand 10 minutes. Print