1-Creating this herb potato bake starts with preheating your oven to 375ºF, which gets everything ready for a smooth baking process. Begin by brushing a 10-inch cast-iron skillet with 1 tablespoon of olive oil to prevent sticking and add a subtle flavor boost. This step sets the foundation for your cheese and herb potato gratin with creamy garlic sauce.

2-Next, peel 3 medium sweet potatoes and 6 small Yukon gold potatoes, then slice them very thinly about 1/8-inch thick using a mandolin or sharp knife for even cooking. In a large bowl, gently toss the potato slices with 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 of grated Gruyère or sharp white cheddar (reserving some for topping), and 1/2 cup thinly sliced yellow onion to mix flavors evenly.

3-Now, layer the potato stacks sideways in the skillet in small handfuls, sprinkling the reserved cheese on top for a gooey finish. Pour 1/2 cup whole milk or half-and-half and 1/2 cup low-sodium chicken broth over the potatoes to add moisture, then cover the pan with foil and seal the edges. Bake covered for 50 minutes, remove the foil, and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden. After baking, let it cool slightly it serves 8-10 people beautifully. For more ideas on baked dishes, check out our guide to making a tasty berry crisp that pairs well with this recipe.