Sweet Potato and Gruyère Gratin
Recipe Date:
September 1, 2022
Serving Size:
12
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 3 tbsps unsalted butter, softened
- 1/3 cup grated parmesan
- 2 cups heavy cream (or half-and-half)
- 3 tbsps fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 3 cloves of garlic, grated or minced
- 1/4 tsp freshly grated nutmeg
- 1 1/2 tsps kosher salt, plus more as needed
- 3 large eggs, lightly beaten
- 3 lbs sweet potatoes, peeled
- freshly ground black pepper, to taste
- 1 2/3 cups grated Gruyère
Directions
Tasting notes: Such a fun twist on Thanksgiving if you normally do a sweet potato dish. What we loved about this was the combination of earthy and sweet from the sweet potato contrasting the sharpness of the Gruyère. The 2019 Green Ranch Pinot pairs beautilly with this dish because it too has the trifecta of sweet, salt and acid so it is a complimentary wine to a complimentary dish.
Serena's tips: Be careful cutting the sweet potato! We did this recipe twice - once as is and once for servings by dividing all the ingredients in three because we wanted four servings - both worked beautifully.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1019014-sweet-potato-and-gruyere-gratin
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of the New York Times.