Sweet Potato-and-Yukon Gold Potato Gratin

How can you go wrong with potatoes, onions, and cream? You just can’t—the combination is the ultimate comfort food for me. For dinner tonight, Andy had a steak and I had leftover pork tenderloin from last night’s Cuban Sandwiches. This side dish came together in a snap and paired beautifully with the meat. Steamed broccoli rounded out our menu. I used a combination of cream leftover from a holiday dessert and skim milk, but any type of milk will work. As a finishing touch, I sprinkled a little Parmesan cheese over the top. Using two kinds of potatoes made the dish pretty and delicious. Enjoy!

Sweet Potato-and-Yukon Gold Potato Gratin
1 sweet potato, peeled and thinly sliced
2 small Yukon Gold potatoes, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1/2 tsp. herbs de Provence
Salt and pepper

1/2 cup cream

1/2 cup skim milk

2 Tbsp. freshly grated Parmesan cheese

1. Alternate slices of sweet potatoes, onion, and Yukon Gold potatoes in a baking dish coated with cooking spray. Sprinkle garlic cloves over top. Sprinkle with herbs de Provence, salt, and pepper. Pour in cream and milk.
2. Bake at 400° for 45 minutes or until potatoes are tender. Sprinkle with Parmesan cheese, and bake for 2 additional minutes.