1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme
2 lbs. russet potatoes, peeled, sliced 1/8” thick
2 lbs. sweet potatoes, peeled, sliced 1/8” thick
1 ½ tsp. salt
½ tsp. pepper
¾ cup lactose-free milk
¾ cup lactose-free cream
½ cup low-sodium chicken broth (or vegetable broth if you wish)
1 ½ cups grated lactose-free gruyere
Preheat oven to 425 °F. Line a large, rimmed baking sheet with foil. Grease a 3-quart shallow baking dish.
Combine the sage and thyme in a small bowl.
In the baking dish, layer 1/3 of the potatoes and 1/3 of the sweet potatoes, alternating the slices. Sprinkle with 1/3 of the herb mixture and 1/3 each of the salt and pepper. Repeat layering to use up all the ingredients.
Combine milk, cream and broth and pour over the potatoes. Place dish on the baking sheet and cover with foil. Bake for 50 minutes. Uncover, sprinkle with cheese and bake until golden and bubbling, 20 to 25 minutes longer. Let rest for 10 minutes before serving.
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