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Thanksgiving Day potatoes made with rosemary, thyme and Gruyère.

Updated: Dec 3



By Julie Brinkley


Thanksgiving Day is almost here and this recipe for potatoes will elevate your holiday table.


And it’s absolutely delicious.


Click here to watch a video on how it’s made.



WHAT YOU NEED


1 tablespoon olive oil


3 medium sweet potatoes


6 small Yukon gold potatoes


1 teaspoon kosher salt


1/4 teaspoon ground black pepper


3/4 teaspoon garlic powder


1/2 teaspoon dried thyme


1/2 teaspoon ground sage



1 1/2 teaspoons dried parsley (or 1-2 tablespoons fresh chopped parsley)


1/2 teaspoon dried rosemary (or 2 teaspoons fresh rosemary finely minced)


8 ounces Gruyère or sharp white cheddar, grated (2 cups)


1/2 cup thinly sliced yellow onion, chopped


1/2 cup whole milk or half-and-half


1/2 cup low-sodium chicken broth



HOW TO MAKE IT

 

Heat oven to 375 degrees.


Brush inside of a 10-inch cast iron skillet with olive oil and set aside. 


Peel potatoes, and, using a mandolin, cut into very thin slices; gently toss with salt, pepper, garlic powder, thyme, sage, parsley, rosemary, cheese (reserve a little bit for the top) and onion, until everything is evenly mixed.



Working with a small handful of potatoes at a time, gently line up coated slices in prepared skillet or 2-quart baking dish. Sprinkle with reserved cheese.


Pour milk and broth over potatoes; cover with foil and seal around edges.


Bake 50 minutes and remove foil.


Continue to bake until potatoes are tender and top is golden, 15-20 minutes more.


You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.



 

 

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