Side Dishes

Sweet Potato Gratin

An unusual use for sweet potatoes that’s
delicious and simple. It’s a perfect companion
for an Easter Baked Ham on a buffet table


INGREDIENTS:

• 2-3 tablespoons Unsalted Butter
• 5 pounds Sweet Potatoes
• 3 cloves Garlic, chopped
• 2 cups Whole Milk
• ¼ teaspoon Nutmeg, freshly grated
• 1 stick Cinnamon
• 1 teaspoon Salt
• ½ teaspoon cracked Black Pepper

GARNISH:

fresh Rosemary or Thyme sprigs

DIRECTIONS:

1. Preheat oven to 400° F.


2. Butter a large, shallow, ovenproof gratin
   dish or casserole, no more than 2 inches high.
   The larger surface area yields more crust.
   


3. Wash and peel the potatoes and place whole
   into cold water with a Vitamin C tablet added,
   until ready to proceed with the recipe. The
   Vitamin C (ascorbic acid) will keep the
   potatoes from oxidizing.
   


4. Meanwhile, combine the garlic, whole milk,
   and cinnamon stick in a saucepan. Bring just to
   a boil and quickly remove from heat. Keep warm.
   


5. Dry the potatoes well and slice them into
   1/8-inch rounds using a mandoline. Place the
   potato slices into the buttered gratin dish
   evenly without breaking them. Only the top
   layer needs to be arranged in a circle around
   the dish. Salt and pepper each layer. Pour the
   seasoned cream over the top of the potatoes and
   shake the dish gently to allow the cream to flow
   between the potato layers.
   


6. Top with additional dots of butter, if
   desired. Place the dish into the oven. Reduce
   the heat to 350° F . and bake the potatoes for
   1 hour until the top has browned and the cream
   is bubbling.
   


7. Remove the gratin from the oven and allow
   to cool for 10 minutes before serving.
   

PRESENTATION SUGGESTIONS:

Bake in a large, shallow decorative gratin dish
so that you get as much crust as possible. Serve
directly from the baking dish, garnished with
some fresh rosemary or thyme sprigs.

SERVES: 12