Sweet Potato Gratin with Goat Cheese

Adapted from epicurious.com

This recipe calls for a mix of sweet potatoes and Yukons, and also heavy cream and two types of cheese, so it definitely falls outside the New Year's resolutions realm...thank goodness it's almost February!


3lbs sweet potatoes
2lbs red or gold potatoes
1 pt heavy cream
a sprig fresh herbs
2 cloves garlic, minced
1 large onion, chopped
8 oz. fresh chevre
salt and pepper to taste
Cave-aged Tomme or Gouda, for grating on top

Pre-heat oven to 300 F.
1. Peel potatoes and slice horizontally 1/4 inch thick.
2. Combine cream, garlic and chopped herbs in a bowl.
3. Layer potato in a casserole dish followed by a layer of sweet potato and onion. Pour cream, garlic and herb mixture to cover one layer, then sprinkle crumbled goat cheese on top. Layer the rest of the potatoes and onion following the same procedure.
4. Sprinkle some grating cheese and goat cheese on top of the final layer. Make sure that there's enough cream to cover the rest of the potatoes.
5. Bake one hour or until potatoes are tender. Brown the top using a broiler if desired for crunchiness.

Tip: Clean Greens

The greens we get (particularly some of the winter spinach) can be pretty dirty. Sometimes they're pristinely clean, but still, we suggest you always wash your food! Give it an initial rinse and then remove the stems and soak the leaves in plenty of clean water. I use my salad spinner, placing the leaves in the...Read more


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