Sweet potato gratin will become a staple at your fall and winter gatherings. Cream infused with sage, garlic, bay leaves, and nutmeg adds complex flavor to the sweet potatoes as they cook. Top with salty Parmesan cheese and sweet/tart Black Currant Balsamic Vinegar for a rich, satisfying side dish that's perfect for pork, beef, turkey, ham, or game. This dish makes a wonderful alternative to the incredibly sweet candied potatoes at Thanksgiving.
- 3 cups half and half
- 2 tablespoons chopped sage
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- 2 bay leaves
- 2 pounds sweet potatoes or yams
- 1 cup freshly grated Parmesan Cheese
- 1 tablespoon The Olive Scene Black Currant Balsamic Vinegar (can substitute Fig or 18 Year Traditional Balsamic Vinegar)
- Combine the half and half, sage, garlic, salt, pepper and nutmeg in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low heat. Cook over low heat for 20 minutes, stirring occasionally. Remove the bay leaves.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit. Peel the potatoes and cut them into ¼ inch thick slices.
- Prepare a 1.5 or 2 quart baking dish with nonstick cooking spray or butter. Arrange the potato slices in a single, overlapping layer.
- Pour the warm milk mixture over the sweet potatoes until they’re almost covered with milk. Cover with a lid or foil and bake for 30 minutes. Remove the foil and skim off any oil that has separated and risen to the top with a spoon. Continue to bake, uncovered, for an additional 15 minutes, until the potatoes are tender and cooked through. Top with Parmesan cheese and bake until cheese is melted and slightly brown, about 10 minutes.
- Allow the dish to sit for 10 minutes before serving. Drizzle with the Black Currant Balsamic Vinegar.