This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
https://cooking.nytimes.com/recipes/1019014-sweet-potato-and-gruyere-gratin
Source: By Melissa Clark, New York Times Cooking Section
1. Heat oven to 400 degrees and generously butter a 9 x 13 inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle parmesan all over bottom of pan
2. In medium pot, bring cream, sage, rosemary, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by 1/4 , about 10 minutes.
3. In a large heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
4. Meanwhile, using a mandolin or sharp knife, slice the potatoes into 1/8 inch thick rounds.
5. Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with ¼ teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with ½ cup of gruyere cheese. Repeat with another layer of potatoes, ½ teaspoon of salt, & 1/3 egg mixture, & ½ cup of gruyere. Top with remaining potatoes, ¼ teaspoon salt, pepper to taste, & remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes. Remove foil, sprinkle top with remaining 2/3 cup gruyere and bake until browned and bubbling, 25 – 30 minutes. Let cool slightly, then serve.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 298 | ||
Calories from Fat: 163 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 158.5mg | 49 % | |
Sodium 320.2mg | 11 % | |
Potassium 455.1mg | 12 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 20.6g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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