Sweet Potatoes are more than just Thanksgiving Day filler - they are a delicious fall treat packed with nutrients and vitamins. Now that they are coming into season, they are making their way into all sorts of recipes—from appetizers and soups to desserts. The fascinating sweet potato is a Native American plant that was first mentioned by Columbus in the records of one of his voyages. Enjoy the delightful flavors of the sweet potato this fall with our recipe for Sweet Potato Gratin.
Sweet Potato Gratin
6 Sweet Potatoes
1 pint of cream
2 cups grated Gruyere cheese
2 cups grated Parmesan cheese
3 garlic cloves finely chopped
2 shallots finely chopped
2 sprigs of rosemary
Combine shallots, garlic and rosemary sprigs with cream. Peel potatoes and slice on a mandolin, then place directly into the cream. Layer a casserole dish with sweet potatoes, salt, cracked pepper and cheese mixture. Repeat layers until you reach ¾ up the casserole dish. Pull out rosemary sprigs and pour cream over top. Finish with cheese mixture. Bake uncovered at 350 degrees for 45 minutes until firm. Gratin should be golden brown on top.
Recipe by Chef Emily Buller
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