Serves: 6 – 8
Unsalted butter for the baking dish
½ cup (2 oz/60 g) freshly shredded Parmesan cheese
½ cup (2 oz/60 g) shredded Gruyère cheese
1 cup (8 fl oz/250 ml) heavy cream
1 cup low-sodium vegetable or chicken broth
2 cloves garlic, mashed
4 fresh sage leaves, torn in half
Salt and freshly grated pepper
2 lb (1 kg) Garnet sweet potatoes
2 russet potatoes
Preheat the oven to 375°F (190°C). Grease the bottom and sides of a 9-by-13-inch (23-by-33-cm) or similar 3-qt (3-l) baking dish with butter. In a small bowl, toss together the Parmesan and Gruyère cheeses.
In a small saucepan, combine the cream, broth, garlic, sage, and a good pinch of salt over medium-low heat and heat until small bubbles begin to appear around the edge of the pan and the liquid is steaming. Remove from the heat and let steep while you prepare the potatoes.
Cut the rounded ends off of each potato, then peel the potatoes. Using a food processor or mandoline fitted with the slicing blade, cut the potatoes crosswise into slices ¼ inch (6 mm) thick. Layer the potato slices, alternating types, in the prepared baking dish. Pour the warm cream mixture through a fine-mesh sieve evenly over the potatoes and discard the garlic and sage. Cover the dish tightly with foil and bake for 45 minutes.
Uncover and sprinkle the potatoes with the cheeses. Continue to bake, uncovered, until the mixture is bubbly and thick, 25–30 minutes. Let stand for 10 minutes before serving.