Sweet potato and blue cheese gratin - layers of purple and orange sweet potatoes, melting in a pool of spicy cream, and salty blue cheese - this luscious, festive-looking dish is easy to put together, and will make a bold statement on your Thanksgiving table.
Course
Side Dish
Prep Time20minutes
Cook Time50minutes
Total Time1hour10minutes
Servings4-6
Calories595kcal
AuthorViktoria
Ingredients
2lbssweet potatoes(a mix of purple and orange)
1cupwhipping cream
1cupmilk
1bunch scallions(7-8 stalks)
3garlic cloves,roughly chopped
1/4tspcinnamon
1/4tspnutmeg
1/2tspcayenne pepper
1/4cupParmesan cheese
1 1/2cupsGorgonzola cheese,crumbled
Instructions
Preheat oven to 350° F.
Slice potatoes very thinly, about 2-3 mm
Bring the cream and milk to a boil, add the scallions, garlic, spices, and cheeses, and stir for a couple of minutes until blended and the cheese has melted.
Butter a dish, and arrange the potato slices in a circular pattern, alternating orange and purple slices, and slightly overlapping them.
Pour some of the cream mixture on top.
Continue to add a layer of potatoes, and cream, until you've used all potatoes. Finish with the last bit of the cream.
Cover with foil and bake for 40 minutes. Uncover and bake for another 10-15 minutes or until the potatoes are very soft.
Optionally sprinkle with more parmesan on top and return to the oven to create a cheesy crust.