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| Sweet Potato Gratin - unfortunately this is the only picture I have. |
During my externship at a local restaurant this past summer I learned to make their delicious version of potato gratin where the thinly sliced potatoes are pre-cooked in a mixture of heavy cream, garlic, nutmeg, salt and pepper until the potatoes are starting to soften. Then cheese is added, the mixture poured into an ovenproof dish, sprinkled with more cheese and baked until the potatoes are fork-tender and the cheese has nicely browned. So - I quickly adapted this tasty recipe to my needs: heavy cream, brown sugar, cinnamon, nutmeg, allspice, ground cinnamon, and marshmallows. I promise you will love it!
| Ingredients: | for 4-6 servings |
| 2 LB | red skinned sweet potatoes, peeled, thinly sliced (mandolin) |
| 1.5 - 2 cups | heavy cream |
| 1 - 2 T | brown sugar |
| pinch | kosher salt |
| pinch | cinnamon |
| pinch | nutmeg |
| pinch | ginger, ground |
| pinch | allspice |
| 1/2 -1 cup | mini marshmallows |
| Tools: | |
| 1 | sautee pan |
| 1 | ovenproof dish |
| 1 | rubber spatula |
| 1 | torch - optional |
Sweet Potato Gratin/Technique:
This Technique can be adapted to any potato gratin.
- Preheat oven to 375F.
- In the sauté pan bring 1.5 cups of heavy cream to a gently simmer.
- Add sugar, nutmeg, cinnamon, allspice, and ground ginger and stir.
- Add sliced sweet potatoes, stir.
- Occasionally stir with a rubber spatula, gently folding the sweet potatoes so they don't break apart - about 20 min. If the mixture is starting to get 'dry' add a little more heavy cream along the way.
- Taste to check seasoning.
- Transfer mixture to an ovenproof dish and bake until sweet potatoes are fork tender.
- Sprinkle with mini marshmallows and cook under broiler for 1-3 mins until browned. You can also use a torch.
Serve immediately - Enjoy!
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