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Preparation Time:

Serve With:
Any flavor!

Provided by:
Pinch of Yum



1 Tbsp butter
3 garlic cloves, minced
1/4 cup minced fresh herbs (suggested: sage and thyme)
2 to 3 sweet potatoes (about 3 cups thinly sliced)
2 to 3 Russet potatoes (about 3 cups thinly sliced)
1 cup heavy whipping cream
1 1/2 tsp salt
2 cup shredded Gruyere cheese
1/2 cup reduced-sodium chicken broth
3 cups Kettle Brand® potato chips (any flavor), crushed


Preheat oven to 400°F

In a small skillet over medium-low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3 to 5 minutes.

Slice the sweet potatoes and Russet potatoes into very thin slices (1/4 inch thickness or less). Toss the potatoes with the cream, salt, and herb garlic mixture.

Arrange half of the potatoes evenly in a 9x13-inch baking dish. Top with one cup of the cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly over the top and cover with the remaining broth, cheese, and crushed chips.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 15 to 20 minutes, turning the heat up to 425 for extra browning. There will be some liquid in the bottom of the pan - that is THE MOST DELICIOUS sauce so try to get a little bit of that on each individual serving.