Sweet Potato Gratin With Goat Cheese Parmesan And Thyme Recipes

SWEET POTATO GRATIN WITH CARMELIZED ONION AND PARMESAN CHEESE

Steps:

• Preheat oven to 375°F. Oil a 8" x 8" baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

SWEET POTATO GRATIN WITH GOAT CHEESE, PARMESAN, AND THYME

Steps:

• Preheat oven to 375F/190C. Take goat cheese out of the fridge and let it soften at room temperature. Spray a 3-4 quart glass casserole with with non-stick spray or olive oil. (I used an oval 4-quart baking dish, but any 3-Quart Baking Dish would have been big enough.) Peel the sweet potatoes and cut into slices about 1/4 inch thick. (Don't make them too thick or they will take longer to cook.) Put the softened goat cheese in a small bowl, add the half and half and the thyme, and whisk together until it's smooth. (You can put the package of goat cheese in the microwave and heat in 10 second intervals until it's soft to make this easier to mix.) Layer half the sweet potatoes in the baking dish and season well with salt and fresh-ground black pepper. Spread half the goat cheese mixture over the sweet potatoes and sprinkle on half the grated Parmesan. Make another layer each of sweet potatoes seasoned with salt and pepper, goat cheese mixture, and Parmesan. Cover the dish tightly with foil and bake 1 hour (or until the sweet potatoes are quite soft when you stick a fork in them.) Remove foil and bake 20-30 minutes more, until the sweet potatoes are very soft and the top is nicely browned. Serve hot. This will stay good in the fridge for several days and may have reheated a little too well, if you know what I mean. (I haven't tried it, but I'm guessing the dish could be assembled in advance, refrigerated, then allowed to come to room temperature when it comes out of the fridge and baked later in the day, or possibly even the next day. If anyone tries that, please let us know how it works.)