Ingredients
3 lb mixed russet &sweet potatoes
1 1/2 C whipping cream
1/2 C chicken broth
1T chopped sage
1 minced garlic clove
1t kosher salt
Ground black pepper
1C grated gruyere cheese
Preparation
Spread potatoes in buttered 11 x 7 baking dish. Combine whipping cream, chicken broth, chopped sage, garlic, salt; pour over potatoes. Sprinkle with pepper. Cover with buttered foil. Bake at 425 for 35 minutes. Sprinkle with gruyere. Bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.
