Scalloped Yukon Gold and sweet potato gratin with fresh herbs from Bon Appétit Magazine, November 2008: Holiday Cooking Special (page 180) by Lora Zarubin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on April 05, 2026

    I have made this recipe more times than I can count since it was first published in 2008 and it is always a bit hit with family and friends. Let's just say I never have any leftovers from this dish. I always use fresh herbs (from my garden) and have sometimes added extra cheese. It's all good. I've found that using a mandoline to slice the potatoes thin dramatically cuts down on the prep time. And after I soak the potatoes in cold water, I use plain white thin cotton towels (they are the old-fashioned flour sack towels) to dry them. Just spread the potatoes over a folded towel and use a second towel on top to gently pat them dry. These towels work so much better than paper towels.

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