Countdown to Thanksgiving: Yukon Gold and Sweet Potato Gratin

There are several classic battles at the Thanksgiving feast. Pecan pie vs. pumpkin. Plain cornbread dressing or gussied up with sausage, apples or (gasp) oysters. Whole berry vs. jellied cranberry sauce. And perhaps the mother of them all...Battle Potatoes: Sweet or Regular.

In the spirit of post-election bipartisanship, why not compromise and serve both? But no worries, you won't be working twice as hard...this delicious and creative recipe combines both in the same decadent casserole. And the hardest thing about its preparation is slicing the potatoes. For that, do yourself a favor and get one of these.

Once you've tried this twist on scalloped potatoes, you'll want to serve it year-round.

Yukon Gold and Sweet Potato Gratin

From Bon Appetit.

Makes twelve servings.

6 tablespoons (3/4 stick) butter, room temperature, divided
2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
2 cups whole milk
1 garlic clove, pressed
1 tablespoon kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream

Preheat oven to 400°F.

Coat 13x9x2-inch glass baking dish with 2 tablespoons butter or cooking spray. Thinly slice all potatoes; place in prepared dish.

Bring milk and next five ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.