This sweet potato dish is perfect for the holidays!
SWEET POTATO GRATIN
2 cups heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/8 teaspoon ground cloves
1 sprig sage (about 8 leaves)
2 1/2 pounds sweet potatoes (peeled and thinly sliced)
1 cup fontina cheese (shredded)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 375ºF. Grease an 8″x8″ baking pan with cooking spray and set aside.
In a small saucepan, add the cream and heat over medium heat. Add the cinnamon, nutmeg, cloves, sage, Kosher salt and freshly ground black pepper and whisk together. Allow to steep for 10 minutes. Remove the sage sprig.
In the meantime, season the sliced sweet potatoes with Kosher salt and freshly ground black pepper and layer them in the prepared baking pan. Add the cream over the top and gently move the potatoes around to allow the cream to get in all of the crevices.
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the top with fontina. Bake another 30 minutes, until golden brown and the cream has reduced. Remove from the oven and allow to sit for 10-15 minutes before slicing and serving.
– You can make ahead and freeze after par baking.
– Use a mandolin to help thinly slice the potatoes.