The Atlanta Journal-Constitution
Kevin Rathbun Steak’s Scalloped Sweet Potatoes
Hands on: 20 minutes 10 minutes Serves: 10 5 sweet potatoes (about 2 ¼ pounds), peeled 2 russet potatoes (about 1 pound), peeled 1 ½ cups
shredded
1 hour,
Gruyère (about 6 ounces) 1 cup shredded Parmesan (about 4 ounces) Salt and pepper 2 cups heavy
cream
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Using a mandoline, slice sweet potatoes lengthwise into 1/16-inch thick slices. Repeat with russet potatoes, keeping the two potato varieties separate.
In a medium bowl, toss Gruyère and Parmesan together. Set aside ½ cup.
Beginning with sweet potatoes, layer slices like shingles across the bottom of the baking dish. Season with salt and pepper. Repeat with another layer of sweet potatoes. Sprinkle potatoes lightly with cheese. Repeat process with white potatoes, creating two layers and ending with cheese. Repeat with sweet potatoes, creating two layers and ending with cheese. Continue until all potatoes are used and layers are ½-inch below top of baking dish. Pour cream over potatoes and sprinkle with reserved ½ cup mixed cheeses.
Cover baking dish with foil and bake 20 minutes. Remove foil and continue to cook until potatoes are tender and top has browned, about 10 minutes more. Remove from oven and allow to cool 10 minutes before serving.