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Sweet potato gratin gets raves at Thanksgiving dinner

sweet potatoes bubblingI sliced, I simmered, I baked, I slathered everything in butter. And I created a gratin of sweet potatoes that (importantly) didn't use too much oven time - and it was delicious, even my husband exclaimed over it. This would be a great dish to serve on the side of something huge, a turkey or a roast, for instance, or if you don't have access to an oven.

sweet potato gratin gilbert
Peel and slice thin a few pounds of sweet potatoes and two yellow onions. In a large, heavy-bottomed pan, melt a 1/4 pound of butter and sprinkle with salt (I used famous Hawaiian sea salt brought back from vacation by fellow blogger Stefania Butler). Add in thinly-sliced onions and cook over medium or medium-low heat until soft and melty.

Pour in two or three cups milk and one cup half-and-half and add your potatoes (the liquid should just cover potatoes). Bring to simmer and cook over medium-low heat until potatoes are tender. Season with about 1/2 tsp cloves, 1/2 tsp nutmeg, more salt and pepper (maybe cayenne, if you're feeling spicy) to taste. Ginger would be good, if you're missing one of the other spices.

If you have a broiler available, pour the potato mixture into a gratin dish and cover with your choice of crumbly toppings - bread crumbs, sliced almonds, chopped pecans, even Gruyere cheese. A few minutes, get all brown and bubbly, and you're ready to serve.

 

Filed Under: Raves & Reviews, Ingredients, Methods
Tags: boiling, broiling, dinner, vegetables

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