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!