Recipe: Sweet Potato Au Gratin

Sweet Potato Au Gratin

For a healthier/vegan version, remove the milk and heavy cream and substitute with soy, rice or almond milk and use three cups and three tablespoons of corn starch mixed in while the milk is still cold. For the crunchy topping, substitute for a tablespoon of olive oil, garlic and onion powder, regular bread crumbs and a little soy cheese mixed together.  

Ingredients:

1 cup milk

1 pint (2 cups) heavy cream

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground black pepper

3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandolin or potato peeler

1 tablespoon chopped fresh parsley leaves

Gratin:

2 tablespoons butter, cut into chunks, plus more for baking dish

1/4 cup panko bread crumbs

1/4 cup grated Cheddar

Directions

In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.

Preheat oven to 350 degrees F.

Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.

Serve in the baking dish, garnished with chopped parsley.