Recipe by rpgaymer
This decadent recipe is from Saveur.com, and is among the best I've found on their site. It's definitely a calorie bomb, so I'll only make it for holidays or special occasions. You'll never want to add sugar to a sweet potato dish ever again, as the cheesy, savory flavors pair perfectly with the natural sweetness of sweet potatoes. It almost tastes like pizza, and while it's great as a side dish, I think it would make a great vegetarian entree.
Top Review by MsPia
It's nice to have a different way of cooking sweat potatoes. We had them with veal chops and it was good combination. Even tho I love garlic, I will omit it next time I make this dish.
- 5 tablespoons butter
- 3 garlic cloves, minced
- kosher salt
- fresh ground black pepper, to taste
- 1 bunch kale, stemmed and roughly chopped
- 2 1⁄2 lbs sweet potatoes, peeled and sliced about 1/8-inch thick
- 2 cups half-and-half
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup white cheddar cheese or 1 cup sharp cheddar cheese, grated
Directions See How It's Made
- Preheat the over to 400°F Rub the inside of a 8"x8" baking dish with 1 tablespoon of the butter.
- Combine garlic, kale, potatoes, half-and-half, cinnamon, nutmeg and remaining 4 tablespoons butter in a pot; stir. Season with salt and pepper and taste the creamy liquid—it should be seasoned generously. Bring to a boil over medium-high heat while stirring the mixture. After 8–10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.
- Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with cheddar and bake until deeply golden brown, about 20–30 minutes. Let gratin cool and set a little before serving.