How to Make Sweet Potato Gratin
* How to roast a Garlic Bulb...
Using a sharp knife, cut the top only off of a whole garlic bulb so that all the cloves are exposed still in their skin. Keeping the bulb whole, dip in olive oil and then season with salt & pepper. Place the bulb cut side up on a baking sheet lined with foil and bake at 350 degrees for fifteen minutes or until the top of the cloves start to turn golden brown. Remove from oven and carefully squeeze the bottom of the bulb (caution - the bulb will be hot!) until the individual cloves pop out of their skin. If necessary, continue roasting for a few minutes until perfectly roasted.
- 2 large sweet potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/4 cup minced shallots
- 1 whole bulb roasted garlic *
- 1 cup chicken stock
- 1 cup manufacturing cream
- 1 bay leaf
- 1 tbsp. crushed fennel seed
- 1 tbsp. paprika
- salt & pepper to taste
- 2 tbsp. fresh parsley
- Preparing the Sweet Potatoes - Using a vegetable peeler or paring knife, peel the sweet potatoes completely. Then slice into 1/4" slices on a mandoline. Hold the slices in a bucket of cold water until ready to assemble the gratin. Refer to video if unsure how to use a mandoline.
- Preparing the Cream - In a medium sauce pan, saute the minced shallots in a tbsp. of olive oil until they start to turn translucent. Add the chicken stock, manufacturing cream, roasted garlic cloves and bay leaf and bring to a boil. Once at a boil, remove the bay leaf and reduce heat to a low simmer.
- Assembling the Gratin - Drain the sweet potato slices in a colander. In a 9" x 13" glass baking dish, arrange a layer of sweet potato slices then top with 1/3 of the mozzarella and 1/3 of the parmesan. Ladle 1/3 of the cream over the potato/cheese layer making sure to distribute some of the roasted garlic cloves. Repeat these steps two more times so that you get three layers of sweet potato slices separated by the cheese and the cream. Sprinkle the top with the crushed fennel seed and paprika.
- Bake the Gratin - Tightly cover the gratin with aluminum foil making sure to tent the center to avoid contact with cheese. Allow at least a 1" tent to allow for the gratin to "expand" without touching the foil. Cook on the center shelf of a 350 degree oven for about 30 minutes then remove the foil. Continue cooking for another 20 minutes then remove from the oven. If desired, cook the last 3 minutes under a broiler to brown up the top. Allow the gratin to rest for at least 10 minutes before serving to allow it to set up. Garnish with parsley and enjoy!
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