Sweet Potato Gratin

By April 11, 2017 Recipes No Comments
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Sweet Potatoes are always a hit, even when some people think they don’t like them, one taste and they  are in love.  I’ve made versions of this casserole for years but a few weeks ago I was reading  Ottolenghi: The Cookbook by the fabulous Yotam Ottolenghi and I happened upon Danielle’s Sweet Potato Gratin and decided to try it.  I’ve made a few adjustments but this recipe shines.  Who would ever thing something this simple could be sooo good?

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Ottolenghi’s Sweet Potato Gratin

This is a beautiful dish!  It's never occurred to my that I could serve Sweet Potatoes without peeling them but trust me here the peels add to the charm of this gratin.  I like to serve this is a cast iron skillet but break out your favorite baking dish for this gratin.  You won't be sorry!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • 4 - 6 medium sweet potatoes
  • 5 tablespoons fresh sage, thyme or a combination roughly chopped - plus some for garnish
  • 2 tablespoons of olive oil
  • 6 cloves garlic crushed
  • 1 tablespoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup heavy cream

Instructions

  1. Preheat the oven to 400ºWash the sweet potatoes (do not peel them!) and cut them into slices of 1/4 thick with a mandolin is best or sharp knife.
  2. In a bowl mix together the sliced sweet potatoes, olive oil, herbs, garlic, salt and pepper. Toss well then arrange the slices of sweet potato in a deep, medium-sized ovenproof dish (I like to use my cast iron skilleby standing tight packs of them next to each other decoratively in the dish with the skins showing. Scatter any remaining bits of garlic or sage from the bowl over the potatoes. The dish can be made up to this point one day ahead. Cover tightly and refrigerate. Remove the gratin from the fridge and let it stand at room temperature one hour before baking. Cover the dish with foil and roast in the oven for 45 minutes.
  3. Remove the foil and pour the cream evenly over the potatoes. Roast, uncovered, for 25 minutes more minutes. The cream will thicken and the Sweet Potatoes will brown. The gratin is done when the potatoes are tender when a knife is inserted.
  4. Serve warm, garnished with the chopped herbs.  Enjoy!

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