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Prep 20min
Total1hr20min
Ingredients8
Servings9
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Ingredients
3
medium dark-orange sweet potatoes, peeled (1 lb)
3
medium red-skinned potatoes, unpeeled (1 lb)
3
medium Yukon Gold potatoes, unpeeled (1 lb)
2
cups finely shredded Swiss cheese (8 oz)
1
cup beef broth
1
teaspoon dried rosemary leaves, crushed
1/4
teaspoon pepper
2
garlic cloves, minced
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Steps
1
Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cut all potatoes into 1/8-inch-thick slices. Layer half of potatoes in baking dish. Top with half of the Swiss cheese. Cover with remaining potatoes.
2
In medium saucepan, place broth, rosemary, pepper and garlic. Heat to boiling. Pour boiling broth over potatoes. Loosely cover with sprayed sheet of foil. Bake 45 minutes.
3
Remove baking dish from oven. Uncover dish; sprinkle with remaining half of cheese.
4
Return to oven; bake uncovered 15 minutes longer or until potatoes are tender and cheese is melted.
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Early in the day, assemble the gratin and bake 45 minutes. Remove it from the oven. When cool, cover and then refrigerate it. About 30 minutes before you want to serve it, uncover it, top with the remaining cheese and bake at 375°F until thoroughly heated, about 30 minutes.
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