Cooking In The Heart Of Virginia: Sweet Potato Gratin - - ABC13

Sweet Potato Gratin

Sweet Potato Gratin
By: Chef Emerald Coleman


  • 2 large Sweet potatoes (about 2 lb.)
  • 2 large Russet potatoes (about 1 3/4 lb.)
  • 1 1/2 cups Heavy cream, divided
  • 1 1/2 tsp table salt
  • 1 1/2 cups Gruyère cheese, shredded and divided (6 oz.)


1. Preheat oven to 400°.

2. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl.

3. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers.

4. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère.

5. Cover loosely with aluminum foil. Bake at 400° for 40 minutes.

6. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.

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