Gingered Sweet Potato Gratin

Recipe by Eve Aronoff , Eve: Contemporary Cuisine, (Huron River Press, 2006)

Photography By Carole Topalian | October 25, 2017

Ingredients

  • 1 teaspoon butter
  • 2 whole garlic cloves, split lengthwise
  • 1 ¼ cups gruyere, shredded
  • 1 ¼ cups smoked mozzarella, shredded and divided
  • 1 ½ cups heavy whipping cream
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon minced onion
  • ¼ cup caramelized onions (see note)
  • ¼ teaspoon ground fresh nutmeg
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon white pepper (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 10 ounces (about three medium) Yukon Gold potatoes, very thinly sliced
  • 6 ounce (about 1 large) sweet potatoes, very thinly sliced

Instructions

1.   Preheat oven to 350oF. Coat 1 ½ quart casserole pan with butter then rub pan with cut side of split garlic cloves.

2.   Combine gruyere, ¾ cup mozzarella, cream, ginger, garlic, onion, caramelized onion, nutmeg, salt, black pepper, and optional white pepper and cayenne pepper in a large bowl. Add sliced potatoes and toss gently to cover potatoes in cheese mixture.

3.   Place potatoes in prepared casserole pan. Sprinkle with reserved ½ cup mozzarella.

4.   Bake one hour or until golden on top and potatoes are tender. Serve hot.

 

Chef’s Note: To make caramelized onions, warm two teaspoons extra virgin olive oil and two teaspoons salted butter over low heat in a large shallow pan. Add a finely sliced medium Spanish onion and cook, stirring frequently, for 25 minutes or until a deep golden brown. Season with kosher salt and freshly ground black pepper. 

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Ingredients

  • 1 teaspoon butter
  • 2 whole garlic cloves, split lengthwise
  • 1 ¼ cups gruyere, shredded
  • 1 ¼ cups smoked mozzarella, shredded and divided
  • 1 ½ cups heavy whipping cream
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon minced onion
  • ¼ cup caramelized onions (see note)
  • ¼ teaspoon ground fresh nutmeg
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon white pepper (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 10 ounces (about three medium) Yukon Gold potatoes, very thinly sliced
  • 6 ounce (about 1 large) sweet potatoes, very thinly sliced
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