I 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.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
