A recipe from my 'secret weapon' drawer:Simple Two-Potato Gratin

Simple Two-Potato Gratin (click for the recipe)* was featured in a “put-Thanksgiving-dinner-together-faster-than-the-speed-of-light” type of story in Bon Appetit magazine four years ago, and it rightly deserved a place there.
   It is easy and quick to make (though it needs to bake for quite a while in the oven).
   But what I really love about it is that it’s unbelievably delicious.
   It’s a recipe that I keep in my "secret weapon" drawer: It’s one that takes little effort yet will knock their socks off.
   *However, beware of the recipe version I linked to above on epicurious.com. Strangely, it’s missing an absolutely key instruction: Slicing the russet potatoes and sweet potatoes!
   My husband and I bought a V-slicer (or mandoline) to make this dish, as the recipe I use that’s straight from the pages of Bon Appetit magazine calls for thinly slicing the russet and sweet potatoes. This is where the recipe’s only real work comes in, as thinly slicing three pounds of potatoes isn’t something that happens instantly.
   After the potatoes are thinly sliced, they are spread in a buttered 11x7-inch baking dish, and a combination of whipping cream, chicken broth, chopped fresh sage and minced garlic is poured over them.
   After being baked for 35 minutes, the potatoes are sprinkled with Gruyere cheese, and are baked again for another 25 minutes.
   The gratin will need to rest (the poor thing will be tired from being baked so much) before serving.

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