Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.3 cup butter ()
• 1 tablespoon rosemary leaves fresh minced
• 1 tablespoon sage fresh minced
• 1 tablespoon thyme sprigs fresh minced
• 2  garlic clove minced
• 2 cups cup heavy whipping cream 
• 1 tablespoon parsley fresh italian minced
• 1.5 pounds cubes red-skinned sweet potato (yams)
• 1.5 teaspoons sea salt fine
• 1.5 pounds yukon gold potatoes 

Equipment

• bowl
• sauce pan
• oven
• plastic wrap
• aluminum foil
• glass baking pan

Directions

1. Fill large bowl with cold water. Workingwith 1 Yukon Gold potato at a time, peel,then cut into 1/8-inch-thick rounds and placein bowl with water. Repeat with sweetpotatoes.
2. Combine cream, butter, and garlicin medium saucepan; bring to simmer.
3. Remove from heat.
4. Mix all herbs in smallbowl.
5. Mix sea salt and black pepper inanother small bowl.
6. Butter 13x9x2-inch glass baking dish.
7. Drain potatoes, then pat dry with kitchentowels.
8. Transfer half of potatoes to preparedbaking dish. Use hands to distribute andspread evenly.
9. Sprinkle with half of salt-peppermixture, then half of herb mixture.
10. Sprinkle with half of cheese. Repeat withremaining potatoes, salt-pepper mixture,herb mixture, and cheese.
11. Pour creammixture over gratin, pressing lightly tosubmerge potato mixture as much aspossible. DO AHEAD: Can be made 6 hoursahead. Cover with plastic wrap and chill.
12. Remove plastic wrap before baking.
13. Preheat oven to 400°F. Cover gratintightly with foil.
14. Bake 30 minutes. Uncover;bake until top of gratin is golden and most ofliquid is absorbed, about 25 minutes longer.
15. Let stand 10 minutes; serve.