These Scalloped Yukon Gold and Sweet Potatoes are unreal! They make for the most delicious, company-worthy side dish! This Augratin side dish takes a few minutes to prepare, and it results in a beautiful, drool-worthy potato dish! The alternating Yukon gold potatoes and sweet potatoes make for a picture-perfect side, and the flavor is unmatched. Make it with me!
Scalloped Potatoes
One of my favorite holiday dishes to make is scalloped potatoes otherwise known as Au gratin potatoes. They take a little more time than other potato side dishes you may make, but the extra effort is worth it!
For these Scalloped Yukon Gold and Sweet Potatoes, I decided to alternate the sweet potatoes and Yukon gold in a circular pattern around my skillet. It resulted in a beautiful side dish!
Plus, having both types of potatoes in this dish makes for a delicious bite, too!
What You’ll Need for These Scalloped Potatoes
- 4 medium Yukon Gold potatoes (or russet)
- 4 medium sweet potatoes
- 2 cups whole milk
- 1/4 cup butter
- 2 garlic cloves, minced
- 1 Tablespoon minced fresh Italian parsley
- 1 Tablespoon minced fresh rosemary
- 1 Tablespoon minced fresh sage
- 1 Tablespoon minced fresh thyme
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup dried potato flakes*
- 1 1/4 cups grated mozzarella cheese
- 1 block Boursin cheese
What should I bake this in?
I chose to bake mine in my Le Creuset Skillet with a lid because I could use it on both the stovetop and then transfer it in the same dish into the oven.
You could use any oven-safe skillet for this recipe if you want the round look.
Or, you can use a regular skillet to make the sauce, then transfer and build the scalloped potatoes in any baking dish. That totally works too!
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Scalloped Yukon Gold and Sweet Potatos
These Scalloped Yukon Gold and Sweet Potatoes are unreal! They make for the most delicious, company-worthy side dish!
Ingredients
- 4 medium Yukon Gold potatoes (or russet)
- 4 medium sweet potatoes
- 2 cups whole milk
- 1/4 cup butter
- 2 garlic cloves, minced
- 1 Tablespoon minced fresh Italian parsley
- 1 Tablespoon minced fresh rosemary
- 1 Tablespoon minced fresh sage
- 1 Tablespoon minced fresh thyme
- 1 1/2 teaspoons fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup dried potato flakes*
- 1 1/4 cups grated mozzarella cheese
- 1 block Boursin cheese
Instructions
- Working with 1 potato at a time, peel, then cut into 1/8-inch-thick rounds and place in a bowl with water. Repeat with remaining potatoes.
- In a large, oven-safe skillet, combine milk, butter, and garlic in a medium saucepan; bring to a simmer. Remove from heat. Mix in all herbs, salt, and black pepper to the sauce.
- Add the potato flakes and stir until well combined and the sauce begins to thicken. Reserve 2 cups of the sauce, leaving the remaining sauce in the skillet.
- Drain potatoes, then pat dry with kitchen towels. Arrange half of the potatoes in alternating slices, (for example, sweet potatoes then regular potatoes on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper. Sprinkle with half of the cheese and half of the reserved sauce. Repeat with remaining potatoes, salt and pepper, cheese, and the remainder of the sauce.
- Crumble on the block of Boursin cheese on the top.
- Preheat oven to 400°F. Cover scalloped potatoes with a lid or tightly with foil. Bake for 30 minutes. Uncover; bake until the top of the scalloped potatoes are golden and most of the liquid is absorbed, about 25 minutes longer. Let stand for 10 minutes before serving.
Notes
*I like to use dry, instant potato flakes as a thickener in this recipe. You could substitute this for flour or cornstarch.
[…] the Who Hash, I wanted a recipe that was colorful and flavorful! Who Hash to me are colorful scalloped potatoes! My recipe for Scalloped Yukon Gold and Sweet Potatoes is the perfect potato side dish for the […]