The Chew: Sweet Potato Gratin Recipe

The Chew: Sweet Potato Gratin Recipe

Michael Symon prepared a recipe for a Sweet Potato Gratin, which makes for a great side dish on your holiday table, or any dinner throughout the holiday season. You can even begin the cooking process the night before if you’re going to take it to a dinner party. This is one side dish that will please all those who give it a try, especially given the melted cheese that goes on top. You can’t go wrong with melted cheese!

To get the recipe for Sweet Potato Gratin, click next page.

The Chew: Sweet Potato Gratin Recipe Ingredients

• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 2 1/2 lbs sweet potatoes – peeled, sliced thin
• kosher salt and freshly ground black pepper
• 2 C heavy cream
• 1/2 tsp nutmeg – freshly grated
• 1 sprig sage – about 8 leaves
• 1 C fontina cheese – shredded

The Chew: Sweet Potato Gratin Recipe Directions

1. Preheat oven to 375 degrees
2. Grease an 8×8-inch pan with cooking spray, then set aside
3. In a small saucepan, add the cream and heat over medium heat
4. Add the cinnamon, nutmeg, cloves, sage, kosher salt, and freshly ground black pepper, then whisk together
5. Let steep for 10 minutes then remove the sage sprig
6. In the meantime, season the sliced sweet potatoes with kosher salt and freshly ground black pepper, then layer them in the prepared baking pan
7. Add the cream over the top and gently move the potatoes around to let the cream to get in all the crevices
8. Cover with foil and bake for 30 minutes
9. After 30 minutes, remove the foil and sprinkle the top with fontina
10. Bake for another 30 minutes until golden brown and the cream has reduced
11. Remove from the oven and let sit for 10-15 minutes before slicing and serving