Sweet Potato Gratin
By Oliver Ridgeway
Executive Chef, Grange Restaurant
Citizen Hotel, Sacramento
Ingredients:
• 5 medium sweet potatos
• 1.5 cups heavy cream
• 2 tsp minced garlic
• Salt to taste
• Fresh cracked black pepper
Method:
1) Preheat oven to 350 F
2) Combine cream, garlic and salt and pepper. The mixture should be slightly on the salty side as the potatoes have not been seasoned.
3) Peel and thinly slice potatoes (1/8 Inch) and add directly to cream mixture.
4) Layer potatoes into a gratin dish and pour cream mixture over. The cream should come slightly over the top of the potatoes
5) Place gratin in a water bath. The water should come half way up the side of the gratin dish. This will prevent burning on the bottom.
6) Bake at 350 F for about an hour. The potatoes should be tender and the top golden brown.
7) Rest for 30 min allowing the gratin to set up. This will prevent the gratin from falling apart when cut.
Yields: 6 portions
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