Ingredients:
½ pound sweet potatoes, sliced thin on a mandolin, about 1/8 inch thick
½ pound Yukon Gold potatoes, sliced thin on a mandolin, about 1/8 inch thick
1½ cups chicken stock or broth, warm
4 shallots, julienned and cooked in olive oil until very, very soft (very, very low heat), drain and use the oil for something else (as it's tasty)
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1½ cups Fontina cheese, grated
2 tablespoons butter
Salt and pepper
Directions:
Preheat your oven to 375 degrees Fahrenheit.
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Warm the cream and shallots together. Add the herbs. Warm the stock and cream separately.
Place a layer of cream down into your baking dish. Layer the sweet potato slices down along the bottom, overlapping the slices about ¾ of the way. Add a little bit of cream and season with salt and pepper. Add a sprinkle of grated cheese.
Press down firmly on the potatoes to compress everything. Place a layer of Yukon Gold potato slices down overlapping the slices about ¾ of the way. Add a little bit of chicken stock and season with salt and pepper. Add a sprinkle of grated cheese. Press down firmly on the potatoes to compress everything.
Alternate the layers of sweet potato, cream, Yukon Gold and stock until you reach the top of the dish. Once the liquid reaches up 1/3 of the container, stop adding stock and cream between the layers. Top with dots of butter. Tightly wrap in plastic wrap the wrap completely in foil. Bake for 45 to 60 minutes or until a knife inserted in the center goes in smoothly. Remove the foil/plastic wrap and sprinkle a layer of cheese on top. Turn your oven to broil and cook until the cheese is golden brown.