Sweet-Potato GratinsDana Gallagher
Recipe information
Yield
Makes 12 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
2 large sweet potatoes, peeled and thinly sliced (use a sharp knife, a mandoline, or a food processor with the slicing disc attached)
1/2 large Idaho potato, peeled and thinly sliced
1 cup heavy cream
1 pinch ground nutmeg
1 pinch freshly ground black pepper
Kosher salt to taste
3 ounces Gruyère, grated (about 1 cup)
Preparation
Step 1
1. Preheat oven to 400°F. With the butter, grease a 12-capacity muffin pan.
Step 2
2. In a large bowl, toss together the sweet potatoes, Idaho potato, cream, nutmeg, pepper, and salt.
Step 3
3. Layer the potato slices in each muffin cup until 3/4 full, then top off the muffin cups with any remaining cream. Sprinkle each gratin with some of the cheese. Cover the pan loosely with tinfoil and bake for 20 minutes.
Step 4
4. Remove the tinfoil and continue to bake until the potatoes are fork-tender and the cheese is golden brown, 10 to 15 minutes more. Remove and let cool for 5 minutes before serving.
