Scalloped Yukon and Sweet Potato Casserole

With a classic side dish like scalloped potatoes, the key is to not over-complicate it. The simplicity and familiarity are what makes it special. In this version, we’ve gently updated the traditional recipe with the addition of sweet potatoes for a hint of color and texture, and a rosemary-infused cream for a hint of wintry flavor.

4 tablespoons unsalted butter, divided

1 garlic clove, smashed and peeled

1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced

1 1/2 pounds sweet potatoes, peeled and thinly sliced

1 1/4 cups whole milk

1 1/4 cups heavy cream

1 tablespoon fresh rosemary leaves, chopped, plus more for garnish

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 350˚F. Coat the bottom and sides of a square baking dish with 1 tablespoon butter and rub with garlic clove. Arrange potato slices in prepared dish, overlapping slightly.

In a small bowl, combine milk, cream, rosemary, salt and pepper. Pour cream mixture over potatoes and dot with remaining 3 tablespoons butter.

Cover with lid and place baking dish in preheated oven. Bake until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden, about 30-40 minutes longer. Let rest 20 minutes before serving.