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Prep Time 20 mins
Cook Time 1 hr
Course Side Dish
Cuisine American, Southern
Servings 8


  • 2 large sweet potatoes
  • 2 large russet potatoes
  • 1 1/2 T salt
  • 1 1/2 cups heavy cream divided
  • 6 oz Gruyere cheese grated


  • Wash potatoes well, and do not peel. Slice into even thin, 1/8″ slices with a mandoline or sharp knife.
  • Place slices into a large mixing bowl and pour in 3/4 cup cream and the salt. Gently toss potato slices to coat with cream.
  • Transfer slices into a lightly greased 2 quart deep baking dish or gratin pan, spreading potato slices into flat even layers. Sprinkle with 1 cup, 4 oz. of cheese. Pour the rest [3/4 cup] of cream over potatoes and top with the rest of the cheese.
  • Cover loosely with aluminum foil. Bake at 400 for 40 minutes. Uncover and bake 20 to 25 more minutes until potatoes are tender and golden. Test doneness by inserting a sharp knife, it should slice easily through the potatoes. Let set for 5-10 minutes and cut into squares to serve. Makes 8 servings.


Make ahead. If you want to make the day before, bake covered potatoes for 40 minutes at 400. Remove, cool and refrigerate. Before serving bring dish to room temperature and continue baking uncovered until potatoes are tender and golden for about 30-40 minutes.
Once baked, leftovers can be reheated, covered and baked at 350 for 30-45 minutes.
Keyword baked sweet potatoes, potato casserole, potato gratin, russet potatoes, scalloped potatoes