Herby, Cheesy Sweet Potato Gratin
Serves 8
Ingredients
1 tbsp olive oil
2 shallots, minced
6 cloves garlic, minced and divided
2 cups heavy cream
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 tsp salt
½ tsp fresh pepper
2 large sweet potatoes, peeled and sliced into ⅛ inch rounds (I like to use a mix of orange and white)
4 medium size yukon gold potatoes, peeled and sliced into ⅛ inch rounds
½ cup grated gruyere
½ cup grated cheddar
½ cup + 2 tbsp grated Parmesan
½ cup panko bread crumbs
Method:
Preheat your oven to 400 degrees.
In a medium saucepan, heat olive oil over medium heat. Add the minced shallots and 4 of the 6 minced garlic cloves (you’re saving the last 2 for later) and saute for 2-3 minutes until softened. Add the herbs and stir for 30 seconds until aromatic, and then add the cream, salt and pepper. Let the cream come to just a very gentle simmer (be careful not to let it come to a boil) for 10-15 minutes to allow the flavors to infuse. Remove from heat and set aside. (You can do this part ahead of time and store the cream mixture in an airtight container in the fridge for a couple of days.)
Mix all cheese, saving 2 tbsp of parmesan, into a small bowl and set aside. Pour about ½ cup of the cream into a 9 x 13 shallow baking dish. Add one third of the potatoes to the dish in an even layer. Add another ½ cup of the cream and a big sprinkle of the cheese mixture. Repeat with potatoes, cream and cheese until you’ve used them all up. Pour the remaining cream over the top of your gratin, Cover the baking dish tightly with foil and bake for 50-60 minutes, or until the potatoes are very tender when pierced with a sharp knife.
While your gratin is in the oven, prepare the topping. Heat 1 tbsp olive oil in a small pan and add the panko and remaining 2 tbsp of minced garlic cloves. Stir over medium heat until panko is golden brown and the garlic is fragrant, about 3-5 minutes. Transfer the toasted Panko to a bowl to cool, and then mix in remaining 2 tbsp of grated parmesan.
After your gratin has finished it’s initial bake, remove the foil and add the panko topping. Return the gratin to the oven for another 10-15 minutes until the top is crispy and browned.
If making ahead: Complete through step 3 and place covered in the fridge. When ready to bake, make the panko topping, add to the gratin, and then bake at 400 for 15-20 minutes until the top is crispy and browned.