• 2 tablespoons butter
  • 1-1/2 pounds large Yukon gold potatoes (about 4 to 6), peeled and sliced in 1/2" rounds
  • 1 pound yams or sweet potatoes (about 2 to 4), peeled and sliced in 1/2" rounds
  • 1 cup minced yellow onion
  • 2 teaspoons fresh thyme, chopped
  • salt and pepper to taste
  • fresh whole nutmeg to taste
  • 1-1/2 cups whipping cream
  • 1 cup grated Gruyère cheese
  • 1/3 cup grated Parmesan cheese

Preheat oven to 375° F.


Butter a 9" x 13" baking dish. Line the bottom with a layer of slightly overlapping potatoes, alternating Yukon and sweet potato slices. Top with a scattering of minced onion and some thyme. Season with salt, pepper and, using a small handheld grater, a little freshly grated nutmeg. Continue this process until the dish is full.


Pour the whipping cream over the potatoes; it should reach about halfway up the dish. Top with both cheeses.


Cover the dish first with parchment paper and then with foil and bake for 45 to 60 minutes, or until a paring knife can be inserted easily into the potatoes. Uncover and bake for an additional 10 to 15 minutes, until the top is golden brown. Remove from the oven and let cool for 10 minutes before serving.


Serves 8–12



This potato dish has an appealing combination of rich flavor, sweetness and substantial texture—a delicious complement to both our creamy Chardonnay and our firmly structured, smooth Pinot Noir.

Recipe by Chef Joey Altman

Pairs with: Acacia Chardonnay