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Cookie Magazine

Sweet-Potato Gratins

3.9

(7)

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Sweet-Potato GratinsDana Gallagher

Recipe information

  • Yield

    Makes 12 servings

Ingredients

1 tablespoon unsalted butter, at room temperature
2 large sweet potatoes, peeled and thinly sliced (use a sharp knife, a mandoline, or a food processor with the slicing disc attached)
1/2 large Idaho potato, peeled and thinly sliced
1 cup heavy cream
1 pinch ground nutmeg
1 pinch freshly ground black pepper
Kosher salt to taste
3 ounces Gruyère, grated (about 1 cup)

Preparation

  1. Step 1

    1. Preheat oven to 400°F. With the butter, grease a 12-capacity muffin pan.

    Step 2

    2. In a large bowl, toss together the sweet potatoes, Idaho potato, cream, nutmeg, pepper, and salt.

    Step 3

    3. Layer the potato slices in each muffin cup until 3/4 full, then top off the muffin cups with any remaining cream. Sprinkle each gratin with some of the cheese. Cover the pan loosely with tinfoil and bake for 20 minutes.

    Step 4

    4. Remove the tinfoil and continue to bake until the potatoes are fork-tender and the cheese is golden brown, 10 to 15 minutes more. Remove and let cool for 5 minutes before serving.

TagsGratinSweet PotatoPotatoRoot VegetableVegetableGruyèreCheeseDairyRusset PotatoSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyQuickOven BakeFood ProcessorCookie Magazine
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