a good sunday.

We are gathered here today to celebrate a resurrection.  The awakening from our hibernation.  We are here to celebrate being alive.  Being connected - by threads of chromosomes, the dominant and unique.

Communion from our mouths; bloody marys in our cups.

  

On Easter, we enjoyed a stout competition -- a potato throw down of sorts -- between the below gratin and the classic twice-baked.  Both solid competitors, but there is no beating a dish covered in Emmentaler cheese.

 

 

scalloped Yukon gold + sweet potato gratin with fresh herbs | serves 12
slightly adapted from bon appétit

 

1 1/2 lbs. Yukon Gold potatoes      

1 1/2 lbs. sweet potatoes  

2 cups heavy cream

1/4 c. (1/2 stick) butter

2 garlic cloves, minced

1 T. fresh Italian parsley, minced        

1 T. fresh rosemary, minced        

1 T. fresh sage, minced        

1 T. fresh thyme, minced        

1 1/2 t. sea salt

3/4 t. freshly ground black pepper

1 1/4 c. Gruyère or Emmentaler cheese, grated

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.

 

Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl.

Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with salt and pepper, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.

 

Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

 

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 35-45 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.