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This gratin, with a crispy crust and a soft, creamy filling, is surprisingly easy to make.
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Ingredients
For 8 Serving(s)
sweet-potato-and-rosemary-gratin
- 1 lb sweet potatoes
- 1 c buttermilk
- 3 clv garlic
- 1 T minced rosemary
- 2/3 c parmesan
- salt
- pepper
Sweet Potato and Rosemary Gratin Directions
- Preheat oven to 375˚F. Line an 8-inch round cake pan with parchment, and set aside.
- Place the sweet potatoes in a large mixing bowl. Add the buttermilk and 1 clove of minced garlic, and toss to coat. Set aside to rest for 30 minutes.
- Line the prepared pan with one layer of slightly overlapping sweet potato rounds. Sprinkle with a bit of minced garlic, rosemary, and Parmesan and some salt and pepper. Continue to layer sweet potato rounds and garlic, rosemary, and Parmesan until all the ingredients are used.
- Tightly cover, and bake for 25-30 minutes, until easily pierced with a fork. Uncover, and carefully invert the gratin onto an oven-safe dish. Sprinkle with more Parmesan. Immediately turn the broiler on (see note), and broil gratin for just 2-3 minutes, until the top is crisp and the cheese is melted and bubbly. Allow to rest for 10 minutes before slicing and serving.