Yield: 18 4-oz. portions
Sweet potatoes – peeled, sliced 1/4-in. thick 6
Russet potatoes – peeled, sliced 1/4-in. thick 6
Salt – 3 Tbsp.
Ground white pepper – 3 Tbsp.
Heavy cream – 4 1/2 cups
Smoked Gouda – grated 3 cups
- In 3 shallow 9-in. hotel pans, shingle sweet and russet potatoes. Season with salt and pepper. Repeat.
- Pour 11/2 cups cream over potatoes in each pan. Press potatoes firmly into pan. Allow to rest 10 minutes.
- Cover with heavy plastic wrap and foil. Bake at 350F for 35 minutes. Uncover; bake additional 15 minutes. Let rest 10 minutes before serving.