Sweet Potato Gratin
By Market Chef Maggie Perkins
2 large sweet potatoes (about 2 lb.)
2 large russet potatoes (about 1 3/4 lb.)
1 1/2 cups heavy cream, divided
1 1/2 teaspoons table salt
1 1/2 cups (6 oz.) shredded Gruyère cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8 inch thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
I added chopped pecans, an additional 1/2 cup cheese, a few sprigs of thyme (which I removed after cooking), a few pinches of pumpkin pie spice blend, and a buttered panko bread crumb topping, see below.
Buttered Pank Bread Crumb Topping
In a medium skillet, melt 3T unsalted butter. Toss in 1 cup panko bread crumbs with 1/4 cup unseasoned plain bread crumbs. Toss to coat and toast slightly. Add 1/4 c chopped pecans, 2T finely grated Parmesan cheese, 1/2 tsp dried thyme, a pinch of cayenne pepper.
Sprinkle bread crumb mixture on top of gratin in the final 10 minutes of baking. Continue to bake until topping is golden brown.
Photos by Maggie Perkins