Sweet Potato Gratin
by carolinagelen
fallsidesidedishbreakfast
Yield: 8-12 servings
Ingredients
produce
- 2 sprigsrosemary(finely chopped)
- 6-7sweet potatoes(peeled and thinly sliced)
- 3garlic cloves(minced)
dairy
- 2 1/2 cupsheavy cream
- 100 gramsgrated cheese(grated)
- butter(for greasing the pan)
pantry staple
- 1 teaspoonblack pepper(freshly cracked)
- salt
Instructions
- Heat the oven at 425°F or 215°C.
- Grease the bottom of a skillet or a lasagna dish with butter. I used a 13 x 9.75 inch dish, but this will work with smaller dishes as well.
- Tightly arrange the sweet potatoes in the greased baking dish.
- Combine 1 1/2 cups heavy cream, rosemary, a big pinch of salt, pepper, garlic, and 50 grams of cheese in a bowl. Pour the mixture over the potatoes.
- Cover the pan with aluminum foil and bake for 1 hour.
- Take out the pan, remove the aluminum foil, then pour over the remaining 1 cup of heavy cream and sprinkle the remaining 50 grams of cheese on top.
- Bake, uncovered for 25-30 more minutes or until most of the cream has evaporated and the cheese is nicely caramelized on top.
- Finish everything off with a sprinkle of flaky salt and serve.