Good Day Atlanta has another great holiday side dish for Thursday! Chef Joe Truex of Watershed on Peachtree stopped by with his recipe for Sweet Potato Gratin.
Information: Watershed on Peachtree 1820 Peachtree Road Northwest Atlanta (404) 809-3561
Recipe: Sweet Potato Gratin
Ingredients
· 2 cups heavy cream · 1 1/4 teaspoons ground cinnamon · 1/4 teaspoon ground cloves · 1/4 teaspoon freshly grated nutmeg · 4 medium sweet potatoes, peeled and sliced 1/8 inch thick on a mandoline · 1 cup gruyere cheese, grated · Kosher salt and freshly ground black pepper
Preparation
1. Preheat the oven to 375° F.
2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.
3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture, gruyere cheese and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
