
Sweet Potato Gratin with onions and sage

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Although my eating habits have improved over the years, I still have a great fondness for creamy gratins, which I make on special occasions. This tender sweet potato gratin is definitely a treat. Dont try to make it with milk-it wont work. For an accompaniment, look to some authoritative greens, such as a big plate of mustard greens, broccoli rabe, or seared radicchio, or an equally pungent salad of bitter greens. I like something sweet here as well, such as a cranberry relish, apple-quince sauce, or quince compote. For wine, why not go with a creamy rich Chardonnay, such as Martinelli from the Russian River? Cream and butter always go with Chardonnay.
ingredients
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serves: 6
2 teaspoons oil, plus a little for the dish
1 large onion, chopped into 1/2-inch dice
2 tablespoons chopped sage (or 2 teaspoons dried)
3 medium sweet potatoes (about 1 1/2 pounds), thinly sliced
sea salt and freshly ground pepper
1 large handful of parsley leaves (chopped with 1 plump garlic clove)
3/4 cup grated Gruyere or smoked mozzarella cheese
freshly grated Parmesan cheese
1 cup cream or half-and-half, warmed
Servings Per Recipe: 6
Amount per Serving
Calories: 346
- Total Fat: 11.7 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Cholesterol: 33.1 mg
- Sodium: 202.4 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 7.6 g
- Sugars: 11 g
- Protein: 10.1 g
preparation

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