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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By Ginjarv
Novato, CA
on December 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The flavor was good. I used my mandolin and sliced the potatoes too thin. They fell apart in the pan on the stove. I suggest that you cut them 1/4 inch thick. I also upped the cinnamon and the nutmeg measurements for a more robust flavor.
By mjmaia
San Francisco
on November 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was great! I made it to see if I was going to add it to my thanksgiving dinner and... It passed the test. I added cheddar cheese and added a little bit of nutmeg. Yummy.
By VJChin
Ashland, Oregon
on December 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 17 reviews