Ingredients with Measurements:
- 2 large sweet potatoes, peeled and thinly sliced
- 1 cup grated Parrano cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
Special equipment needed:
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the heavy cream and minced garlic over medium heat until it comes to a simmer. Remove from heat and set aside.
3. In a 9x13 inch baking dish, layer the sliced sweet potatoes and grated Parrano cheese, starting with a layer of sweet potatoes on the bottom.
4. Pour the cream and garlic mixture over the sweet potatoes and cheese.
5. Season with salt and black pepper.
6. Dot the top of the gratin with small pieces of butter.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the sweet potatoes are tender.
9. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 315
- Fat: 23g
- Carbohydrates: 20g
- Protein: 8g
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Instead of Parrano cheese, you can use Gouda or another semi-hard cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add thinly sliced onions or leeks between the layers of sweet potatoes and cheese.
- Top the gratin with breadcrumbs or chopped nuts for added texture.
- Use a combination of sweet potatoes and Yukon gold potatoes for a different flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of sweet potato.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gratin in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped herbs, such as parsley or thyme.
Garnishes:
- Chopped herbs, such as parsley or thyme.
Pairings:
- This gratin pairs well with roasted chicken or pork.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is not browning on top, turn on the broiler for the last few minutes of cooking.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to avoid any foodborne illness.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- This gratin is rich and creamy with a slightly sweet and nutty flavor from the sweet potatoes and Parrano cheese.
Serving suggestions:
- Serve this gratin as a side dish for a holiday meal or as a main dish with a side salad for a cozy weeknight dinner.
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