Two-tone potato gratin from Cravings - Hungry for More (page 123) by Chrissy Teigen

Where’s the full recipe - why can I only see the ingredients?

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

  • averythingcooks on January 19, 2026

    Ditto on the delicious comments! I scaled this to 1/3 and as I only had 1 small sweet potato to use, I simply matchsticked it & upped the Yukon golds (using a mandoline). Based on the comments here, I used less heavy cream, topping it up with whole milk and used a "Scarborough Fair" fresh herb blend (ie P, S, R & T) from my freezer. As our intention was to eat just this beside a green salad, sauteed leeks, cubed ham + pickled red peppers went between the layers with the cheese & those matchsticked sweet potatoes. Oh yes.....soooo good and decadent :)

  • Ezair92 on April 21, 2025

    These were yummy. I will definitely make these again for a crowd.

  • hbakke on December 04, 2021

    Very tasty! I made the recipe as written except it didn't need to be broiled at the end of cooking. I thought I had purchased regular sweet potatoes, but upon peeling them realized they were white sweet potatoes, not that it made any taste difference. We loved the sage, rosemary, and thyme combination with the Gruyère and Parmesan cheeses. I would make this again.

  • hirsheys on October 03, 2020

    Agree that this was yummy, and I used half and half + milk, instead of cream. Cream + half and half is a better option (the milk sort of curdled in my version), but it’s good to know it’s tasty, regardless. The flavors are lovely, even with all dried herbs (which were all that I had.) I also didn’t need to broil the top - it was plenty brown at the end. Definitely worth making again.

  • anya_sf on April 25, 2019

    Absolutely delicious. To lighten it ever so slightly, I used part half-and-half, part heavy cream, and I think it would work fine using all half-and-half. I used a mandoline to get super thin slices, which is definitely much easier and faster than using a knife. I didn't spend a lot of time making beautiful layers, just focused on getting the layers somewhat even and making the top pretty. The top did not need to be broiled at the end.

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