Travis’ potato au gratin uses three kinds of potatoes: yam, sweet potato, and russet. They are layered with red onion, thyme, nutmeg, cream, butter, and Gruyère, then baked until the potatoes are tender and the top is browned.
This is not the recipe for a rushed ten-minute dinner. It is the recipe for putting a casserole in the oven and letting it do its thing while the rest of the meal comes together.
It makes eight servings and works well alongside chicken, meat, greens, or a big salad. If you are bringing it to another family, ask when they would like to eat so you can deliver it warm or include a clear reheating note.
Love this recipe? Find more simple sides in the Vegetables and Salads Postpartum Recipe Collection.
Travis' Mixed Potato au Gratin
Equipment
- 2 qt casserole
Ingredients
- 1 yam, peeled and thinly sliced
- 1 sweet potato, peeled and thinly sliced
- 2 russet potatoes, peeled and thinly sliced
- 1 red onion, thinly sliced
- 4 tbsp butter, cut in small cubes
- 1 tbsp dried thyme
- 1/2 tsp grated nutmeg
- 1 tbsp salt
- 1/2 tsp pepper
- 2 cups heavy cream
- 2 cups grated gruyere
Instructions
- Heat oven to 375 degrees.
- Layer half of the potatoes, onion and butter chunks in the casserole; then layer the other half.
- Mix remaining ingredients and pour over. Cover tightly with foil. Bake 1 hour, remove foil and bake another 5 minutes, after testing potatoes for doneness (if they are too firm, re-foil and give it another 15 minutes.)
Listen While This Bakes
While the gratin is in the oven, listen to Postpartum Relationship Support: How Couples Can Feel More Connected After Baby. It is a practical conversation about helping both parents feel seen, heard, and less alone during a major family transition.