Thanksgiving Day potatoes made with rosemary, thyme and Gruyère.

By Julie Brinkley

Thanksgiving Day is almost here and this recipe for potatoes will elevate your holiday table.

And it’s absolutely delicious.

Click here to watch a video on how it’s made.

WHAT YOU NEED

1 tablespoon olive oil

3 medium sweet potatoes

6 small Yukon gold potatoes

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

3/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1 1/2 teaspoons dried parsley (or 1-2 tablespoons fresh chopped parsley)

1/2 teaspoon dried rosemary (or 2 teaspoons fresh rosemary finely minced)

8 ounces Gruyère or sharp white cheddar, grated (2 cups)

1/2 cup thinly sliced yellow onion, chopped

1/2 cup whole milk or half-and-half

1/2 cup low-sodium chicken broth

HOW TO MAKE IT

Heat oven to 375 degrees.

Brush inside of a 10-inch cast iron skillet with olive oil and set aside. 

Peel potatoes, and, using a mandolin, cut into very thin slices; gently toss with salt, pepper, garlic powder, thyme, sage, parsley, rosemary, cheese (reserve a little bit for the top) and onion, until everything is evenly mixed.

Working with a small handful of potatoes at a time, gently line up coated slices in prepared skillet or 2-quart baking dish. Sprinkle with reserved cheese.

Pour milk and broth over potatoes; cover with foil and seal around edges.

Bake 50 minutes and remove foil.

Continue to bake until potatoes are tender and top is golden, 15-20 minutes more.

You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.