Ingredients
- 3 large sweet potatoes
- 2 to 3 cups half-and-half
- 2 cloves garlic, finely chopped
- Freshly grated nutmeg, to taste
- Salt and pepper
- 1 1/2 cups grated sharp Cheddar
- 1 to 2 tablespoons unsalted butter, cut into bits, plus extra for dish
Directions
Preheat the oven to 350 degrees F.
Peel potatoes and cut diagonally into 1/4-inch thick slices.
In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.
Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.
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By bonisolli
on April 17, 2011
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Very nasty!!Couldn't get past the curdled cream.
By chnimchi_8284204
Gainesville, GA
on September 11, 2007
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I read the reviews here before I tried the recipe (as written myself, and the result was soupy and undercooked, like others. I ended up putting it back in the oven for another half hour, which took care of the undercooked part, but did nothing for the soupiness. The only reason I gave this recipe three stars was because I did like the flavor, and I think the recipe can be salvaged by using way less milk (maybe only a cup?, and increasing the cooking time to an hour or more.
By themick37_5630224
Albuquerque, NM
on August 31, 2007
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The half and half mixture curdled. I always wondered what it meant to "break" a sauce, and now I know. The boiling on the stovetop went fine, but when it came out of the oven, it was all chunky and greasy, not creamy at all.
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