Sweet Potato Gratin Dauphinois

Sweet Potato Gratin Dauphinois

Adapted from Mastering the Art of French Cooking

Ingredients

Serves 8

2 lbs / 900 gr sweet potatoes, peeled and sliced 1/8-inch thick

1 garlic clove, halved

2 cups / 500 ml milk (your choice of milk, I used “regular” milk)

½ cup (1 stick) / 113 gr butter

¼ teaspoon freshly grated nutmeg

1 teaspoon fine grain sea salt

Freshly ground pepper to taste

1 cup / 3 oz / 85 gr grated Gruyere cheese (or other good tasting cheese)

Directions

Preheat oven to 375°F (175°C) and place a rack in the middle.

Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Set aside.

In a large pot, heat milk and butter over medium heat until bubbles form around edge.

Add sweet potatoes, nutmeg, salt and pepper, bring to a simmer and cook on low for 10 minutes.

Transfer sweet potatoes and milk to the baking dish and sprinkle with Gruyere.

Bake in the oven (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender, milk has been absorbed and top is bubbling and brown, about 1 hour and 15 minutes.

Serve hot!