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Orange and White Gratin Potatoes

Creamy, cheesy, crispy potato goodness for any meal or holiday celebrations!

Course Side Dish
Cuisine American
Servings 6 servings
Author Linda Spiker


  • 2 cups heavy whipping cream
  • 1 teaspoon fresh thyme, leaves removed from stems and chopped
  • 6 green onions, sliced thinly, whites and greens separated
  • 1 1/2 cups freshly grated Parmesan cheese, separated
  • sea salt and pepper, to taste
  • 1/2 cup grated gruyere
  • 3 large russet potatoes, peeled and thinly sliced (about 2 1/4 pounds)
  • 2 large sweet potatoes, peeled and thinly sliced (about 2 pounds)


  1. Preheat oven to 425 degrees and place oven rack in center position

  2. Grab two large bowls. In each bowl place 1 cup cream, 1/2 cup parmesan cheese, 1/2 teaspoon thyme the white parts and light green parts of onions (half in each bowl, reserving dark greens for later) 2-3 generous pinches of sea salt and pepper. Whisk well. Set aside

  3. Using a mandolin or sharp knife, slice potatoes thinly. Place sweet potatoes in one bowl of cream and white in the other bowl. Toss and stir until potatoes are covered with sauce

  4. Arrange slices in baking dish in rows (three white, two orange). I like to lean each row in the opposite direction of the previous row. Pour the cream that remains in each bowl over potatoes. Sprinkle with remaining 1/2 cup parmesan cheese and some more sea salt and pepper

  5. Cover baking dish with lid or foil and bake for 30 minutes. Remove foil, add grated gruyere to top of potatoes. Bake another 20 minutes until potatoes are soft and cheese is crispy and golden

  6. Garnish with desired amount of reserved greens from onions, serve