Free Shipping on 3 TasteBooks or more

Sweet Potato and Sage Gratin

DianeDiane Lunman

The first time we made this recipe was for Thanksgiving one year. During prep we were worried that the sauce was not enough to go with the amount of potatoes called for. In the end the moisture from the potatoes fixes this; trust the recipe!

servings:Makes 6 servings

Ingredients

  • 4 large sweet potatoes (about 2 1/2 pounds)
  • 2 tablespoons butter
  • 1 medium onion, sliced thin
  • 4 garlic cloves, minced
  • 1/4 cup fresh sage leaves, chopped
  • 1/4 teaspoon chipotle pepper powder (optional)
  • 1 cup cream
  • 1 tablespoon butter
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan
Sweet Potato and Sage Gratin photo

directions

  • 1

    Heat the oven to 350°F and grease a casserole or gratin dish. Peel and slice the potatoes. Toss them in a bowl with a little olive oil and salt and pepper.

  • 2

    Heat the butter in a heavy skillet and slowly caramelize the onions. When the onions are dark, add the garlic and cook just until golden. Reserve two tablespoons of the chopped sage and add the rest to the onions, along with the chipotle powder and cream. Cook until the cream is slightly reduced then remove from the heat.

  • 3

    Layer the potatoes in a greased casserole dish with the onions, lifting them out of the cream with a slotted spoon. Pour the cream over the top and bake for about 30 minutes or until the potatoes are barely tender.

  • 4

    Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about 15 minutes or until brown and crispy.

notes

From: www.thekitchn.com

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.