One of the trickiest thing about having a food blog, is constantly trying new recipes when you have too many delicious old stand by recipes. So, part of the adventure, is recreating and modifying recipes you love using new ingredients and twists on techniques.
Two of my favorite dishes are cauliflower gratin and potatoes anna. This sweet potato gratin is a bit of a mixture of both. Thinly sliced sweet potatoes and russet potatoes, married together with a creamy, cheesy sauce. This recipe even adds a hint of sage and garlic.
You can easily stack the potatoes upright, like the photo above, or just toss them all together in a large skillet. Either way, delicious!
Sweet Potato Gratin
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cloves garlic, peeled and mashed
- 4 sage leaves, torn in half
- Salt and freshly ground white or black pepper
- 2 pounds sweet potatoes
- 2 russet potatoes
- 1 handful shredded Parmesan
- 1 handful shredded Gruyère cheese
Preheat the oven to 375°F.
Combine the cream, broth, garlic, sage, and a good pinch of salt and pepper in a pot over over medium-low heat. Bring to a simmer for 10 to 15 minutes.
Using a food processor with the slicing blade, slice the potato into thin slices (you could also use a mandolin but that would be a major pain). Layer the potato slices, alternating types, in the prepared baking dish. Pour the cream mixture over the potatoes and discard the garlic and sage. Cover the dish tightly with foil and bake for 60 minutes.
After 60 minutes, uncover the potatoes and sprinkle with the cheeses. Bake for another 25 to 30 minutes. Allow to cool a bit before you dig in!