Scarborough Potatoes

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5 Servings (or 3 super delicious servings)


  • 1 1/2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds medium red-skinned sweet potatoes (yams)
  • 2 cups heavy whipping cream
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons fine sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)


  1. Fill a large bowl with cold water
  2. Peel and cut potatoes into 1/8-inch-thick rounds and place in bowl with water
  3. Combine cream, butter, and garlic in a medium saucepan, and bring to a simmer
  4. Remove from heat
  5. Mix all herbs in a small bowl
  6. Mix sea salt and black pepper in another small bowl
  7. Butter a 13x9x2-inch glass baking dish
  8. Drain potatoes, then pat dry with kitchen towels
  9. Place half of the potatoes to the baking dish, spreading evenly
  10. Sprinkle half of the salt/pepper mixture, then half of herb mixture over the potatoes
  11. Sprinkle half of the cheese
  12. Create a second layer of potatoes and sprinkle with cheese, salt/pepper, and herbs
  13. Finally, pour the cream mixture over everything, patting lightly to submerge the potatoes. The potatoes won't be completely submerged, this is fine.

This can be made up to 6 hours ahead of time. Cover with plastic wrap and chill.

  • Preheat oven to 400°F
  • Cover the dish tightly with foil, and bake for 30 minutes.
  • Uncover, and bake until top is golden and most of liquid is absorbed, about 25 more minutes
  • Let stand 10 minutes before serving


  • Whatever you do, do not try to substitute half-and-half for the cream to make a low-fat version. We tried this once, and the milk curdled when it was baking. It ended up tasting fine, but the milk was completely separated.