Sweet Potato and Sage Gratin

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This is very rich, and a beautiful color that would grace a holiday table nicely, where people eat smaller portions of a larger number of dishes. I served it with just baked chicken and garlic broccoli, and most of us found it too rich to eat our whole portion. But it was absolutely delicious - and easy to make.  6 Servings.

1¼ cups heavy cream
2 tbsp chopped sage
1/8 tsp freshly grated nutmeg
salt and freshly ground black pepper
generous butter for the  baking dish
2 lb sweet potatoes, thinly sliced

Directions
1. Preheat the oven to 400°F. Whisk the cream, sage, and nutmeg together and season with salt and pepper. Butter an ovenproof gratin dish. Layer the sweet potatoes in the dish, pouring in the cream mixture as you go, and finishing with the cream.  Cover with aluminum foil and bake for 1 hour, or until the gratin is completely tender when pierced in the center with the tip of a sharp knife.
 
Notes:
Slicing the sweet potatoes with a mandoline or the slicing blade of a food processor makes quick work of the prep.

I made it the first time with dried sage, ground nutmeg, and ground black pepper - being out of the fresh version of all of them.  It was fabulous - imagine how good with fresh sage, freshly-ground grated nutmeg, and fresh cracked pepper.




Matriarchy

Member since Sep 2007

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