MELTY SWEET POTATOES

MELTY SWEET POTATOES


by Cheesemonger Maggie



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Adapted from Laura Bolton’s “Sweet Potato Gratin” and “Melissa Clark’s Sweet Potato and Gruyere Gratin”

When many Americans think of sweet potatoes, the next thought probably includes brown sugar, marshmallows, and feigned approval around the Thanksgiving dinner table. No more! This sweet potato casserole is gooey, savory, rich, and, in case you weren’t convinced, has a filigree bottom crust of smoked cheddar and a broiled Pleasant Ridge topping to hold in those creamy, warm sweet potatoes. Make this if you’re in need of a hearty side dish, or just craving a vehicle for a couple of top notch cheeses.

INGREDIENTS

  • 2 lbs peeled sweet potatoes (about 3 medium potatoes)

  • 1 cup (8 oz or 1/2 lb hunk) grated Pleasant Ridge Reserve (Further known as PRR; cut off the rind before shredding)

  • 1 cup (8 oz or 1/2 lb hunk) grated Applewood Smoked Cheddar

  • 1 tsp olive oil

  • 4 large cloves minced garlic

  • 1 cup half-and-half or heavy cream

  • 3 Tbsp chopped fresh sage (3 tsp dried)

  • 1 Tbsp finely chopped fresh rosemary (1 tsp dried)

  • ¼ tsp ground nutmeg

  • Kosher salt and fresh-ground black pepper, to taste

PREPARATION



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  1. Preheat the oven to 400°. Butter a 9-inch baking dish and evenly sprinkle half of the smoked Cheddar over the buttered surface.

  2. Slice your peeled sweet potatoes into ⅛ inch rounds. If you have a mandoline, now’s the time to break it out. If not, a sharp knife will certainly suffice. Arrange one third of the rounds evenly over the cheese on the bottom of the pan.

  3. Set aside half of the PRR. Sprinkle the sweet potatoes with a third of the remaining Cheddar and PRR, then a layer of sweet potatoes, then cheese, then potatoes. Leave the top of the potatoes without any cheese!



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4. Heat your olive oil over medium heat in a skillet or heavy-bottomed saucepan . Saute the garlic until fragrant, about 3 minutes. Turn heat to low, and add the cream or half-and-half, rosemary, sage, and nutmeg. Stir often, and try to keep the mixture from boiling. Season with salt and pepper to taste.



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5. After heating the cream mixture for about 5 minutes, pour it over the layered potatoes as evenly as possible. Most of the herbs and garlic will stay on top; that’s perfectly fine.

6. Cover the baking dish with foil, and bake for 40-45 minutes, until the potatoes are fork-tender. Remove the foil, and top the potatoes with the remaining cheese. Broil everything for 5-6 minutes, until the cheese is browned and melted on top.

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