Sweet Potato Gratin

This sweet potato gratin has been the go-to dish for every Thanksgiving for the last 10 years or so in our house.  We have tweaked this recipe many different ways, but the best so far has been using a pinch of truffle salt in the dish and if our local mushroom man, Louie, has fresh Oregon truffles we slice those into the dish as well.  If you can get fresh truffles – use ’em, then be sure to cut a huge wedge of this for yourself.

Sweet Potato Gratin

3-4 large sweet potatoes – peeled and sliced very thin (get out the mandoline slicer for this)

1 pint heavy whipping cream

8 ounces Parmesan Reggiano – ground not sliced

8 ounces Pecorino Ginepro (this Pecorino from Italy has an edible rind which is washed with Juniper Berries and Balsamic) ground not sliced

Truffle Salt

Fresh thinly sliced fresh truffles (optional)

Fresh Ground Nutmeg

White Pepper

Spray a glass 13 X 11 dish with pan spray.  Add the first layer of potatoes, sprinkle with truffle salt, truffles, nutmeg, pepper and cheese.  Building layers of potato & cheese ending with cheese.  Using a paring knife, poke the knife down into the potatoes every few inches to allow the cream to penetrate the layers.  Pour the cream into the dish trying not to disturb the top layer of cheese.  Bake in a 375F oven for approximately 40 – 50 minutes or until bubbling and hot and a knife penetrates the layers with no resistance.   Allow to cool completely before slicing.  This is a dish that tastes better the next day.  Just slice then reheat at 350F until hot.


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