Market Recipe: Sweet Potato Gratin

  Sweet Potato Gratin By Market Chef Maggie Perkins 2 large sweet potatoes (about 2 lb.) 2 large russet potatoes (about 1 3/4 lb.) 1 1/2 cups heavy cream, divided 1 1/2 teaspoons table salt 1 1/2 cups (6 oz.) shredded Gruyère cheese, divided Preheat oven to 400°. Cut sweet potatoes and russet potatoes into […]