Fall dishes are often heavy and unhealthy. However using the sweet potato in fall fare is ideal if you want a hearty, healthy dish with lots of flavor. Try my recipe for Sweet Potato and Gruyere Gratin, and tell me what your family thinks!
INGREDIENTS -3 tablespoons unsalted butter, softened, for pan and foil -⅓ cup grated Parmesan -2 cups heavy cream (or half-and-half) -3 tablespoons fresh chopped sage -1 tablespoon fresh rosemary, finely chopped -3 cloves garlic, minced -¼ teaspoon freshly grated nutmeg -1 ½ teaspoons salt, more or less to taste -3 eggs, lightly beaten -3 pounds sweet potatoes (about 4 large or 5 medium), peeled -Freshly ground black pepper, to taste -1 ⅔ cups grated Gruyère DIRECTIONS -Preheat oven to 400 degrees and generously butter a 9-by-13-inch baking pan. Sprinkle Parmesan all over bottom of pan. Butter a piece of foil large enough to cover top of pan.
-In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, around 10 minutes.
-In a large, heatproof bowl, lightly whisk the eggs. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture. Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
-Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cupGruyère.
-Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.