Ingredients
- 1 cup milk
- 1 pint (2 cups) heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandoline
- 1 tablespoon chopped fresh parsley leaves
Gratin:
- 2 tablespoons butter, cut into chunks, plus more for baking dish
- 1/4 cup panko bread crumbs
- 1/4 cup grated Cheddar
Directions
In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
Preheat oven to 350 degrees F.
Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Serve in the baking dish, garnished with chopped parsley.
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By VJChin
Ashland, Oregon
on December 27, 2011
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I don't usually write reviews, but this dish got so many compliments and I was so very satisfied with the results that I felt compelled to register and add my comments. This was an amazingly easy recipe that cooked up beautifully and in a flash. Usually I like to tweak recipes, but on this occassion I stayed true to the recipe and I felt that it didn't need any modifications. I brought it to a Christmas gathering last night and everyone RAVED about the dish. To minimize clean up, I used an enameled cast iron skillet so I could go straight from stove top to oven and then transport to the party with no mess or fuss. I have shared the recipe now with everyone at the party and it will be going into my personal favorites recipe binder!
By slmohamed
Minnesota
on December 15, 2011
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We should have had leftovers but we scraped the bowl clean. Absolutely delicious.
By gothluna158
ohio
on November 25, 2011
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Fantastic recipe! My family loved this recipe and thanksgiving was a great success thanks to Food Network!
Read all 14 reviews