Garlic Herb Cheesy Potatoes

Garlic Herb Cheesy Potatoes 1 tablespoon butter 3 cloves garlic, minced 1/4 cup minced fresh herbs – I used sage and thyme 2-3 sweet potatoes (about 3 cups thinly sliced) 2-3 Russet potatoes (about 3 cups thinly sliced) 1 cup heavy whipping cream 1 1/2 teaspoons salt 2 cups shredded Gruyère cheese 1/2 cup sodium chicken broth 3 cups chips (any flavor), crushed Preheat the oven to 400 degrees. In a small skillet over medium low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3-5 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 9×13 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 15-20 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.