Sweet Potato Gratin




I’ve been remiss in posting lately; this actually has less to do with the fact we have an active and wiggly kid, but more that I only have seedlings in my garden at the moment. My oranges are almost ripe, and radishes are ready to be eaten, so maybe new recipes will inspire me soon.

Alas, I couldn’t skip posting about my favorite holiday: Thanksgiving! We had 18 friends share our table, and like any potluck around here, the food was divine. I made sweet potato gratin, not from our potatoes, but from Gary’s parents’ potatoes which were lovingly mailed to us through the USPS. Although they were unable to join us, the sweet potatoes on our plate were a little taste of our Midwestern family.


3 sweet potatoes, peeled
3 Yukon potatoes, peeled
2 c heavy whipping cream
1/4 c butter
2 garlic cloves, minced
1 T minced fresh rosemary
1 1/2 t fine sea salt
3/4 t freshly ground black pepper
1 1/4 c (packed) coarsely grated Gruyére cheese


Heat the oven to 400 degrees. After peeling the potatoes, use a mandolin to finely slice them (although beware of fingers!). Slice them into a bowl of water so they won’t brown. After this is finished, combine the cream, butter, garlic, salt and pepper in a small pan, heat on the stovetop and bring to a simmer. Take off from heat and set aside.

In a 13×9 baking dish (or large dutch oven, like I used), layer the potatoes, chopped rosemary, and cheese. Pour the cream mixture over the potatoes. Bake uncovered for one hour, or until the top becomes golden brown.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: