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Sweet Potato Gratin with Sage Cream

Source of Recipe

From "The Side Dish Handbook" by Tori Ritchie


List of Ingredients

â—¦ Unsalted butter for the baking dish
â—¦ ½ cup (2 ounces) freshly shredded Parmesan cheese
â—¦ ½ cup (2 ounces) shredded Gruyère cheese
â—¦ 1 cup (8 fl oz) heavy cream
â—¦ 1 cup low-sodium vegetable or chicken broth
â—¦ 2 cloves garlic, mashed
â—¦ 4 fresh sage leaves, torn in half
â—¦ Salt and freshly grated pepper
â—¦ 2 pounds Garnet sweet potatoes
â—¦ 2 russet potatoes


Recipe

Preheat the oven to 375° F. Grease the bottom and sides of a 9-by-13-inch or similar 3-quart baking dish with butter. In a small bowl, toss together the Parmesan and Gruyère cheeses.

In a small saucepan, combine the cream, broth, garlic, sage, and a good pinch of salt over medium-low heat until small bubbles begin to appear around the edge of the pan and the liquid is steaming. Remove from the heat and let steep while you prepare the potatoes.

Cut the rounded ends off each potato, then peel the potatoes. Using a food processor or mandoline fitted with the slicing blade, cut the potatoes crosswise into slices ¼ inch thick. Layer the potato slices, alternating types, in the prepared baking dish. Pour the warm cream mixture through a fine-mesh sieve evenly over the potatoes and discard the garlic and sage. Cover the dish tightly with foil and bake for 45 minutes.

Uncover and sprinkle the potatoes with the cheeses.
Continue to bake, uncovered, until the mixture is bubbly and thick, 25 to 30 minutes. Let stand for 10 minutes before serving.

Serves 6 to 8