6 Yukon gold potatoes, peeled and thinly sliced

2 large sweet potatoes, peeled and thinly sliced

3 large granny smith apples, peeled, cored and thinly sliced

2-3  cloves  garlic, finely minced

1 large  onion, finely minced

1 tbsp. minced fresh sage

1 tbsp. minced fresh thyme

Salt and pepper to taste

1 1/2  cups heavy cream

1 cup milk

2 tbsps. unsalted butter

1 cup grated gruyere cheese

1 cup grated cheddar


Preheat oven to 350F. Generously grease a 9 x 13“ baking dish

Arrange 1/3 of the potato slices in bottom of baking dish. Cover with half of the sweet potato slices, half of the apple slices and half of the garlic, onion, sage, and thyme and season with salt and pepper.  Sprinkle one half of the cheddar and gruyere cheese over top. Repeat with another 1/3 of the potatoes and the remaining sweet potato, apple slices and garlic, onion, sage and thyme. Season again with salt and pepper and then top with the remaining potato slices.

In a small bowl whisk the cream and milk together and pour over the potatoes. Dot with the butter and sprinkle the remaining cheese over top.

Bake until potatoes are tender when pierced with a fork and hot and bubbly – about 1 hour. Let stand about 10-15 minutes before serving.

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