This recipe is a small twist on a French classic: the gratin dauphinois. Here, we feature an autumn favorite, sweet potatoes. A true gratin dauphinois contains no cheese, contrary to many ideas about the dish. It is as simple and delicious as French cooking gets. This is a perfect recipe for many guests or can be a lovely side dish for Thanksgiving or a holiday meal.
- 2.5 pounds sweet potatoes
- 1 stick of butter
- 13 ounces heavy cream
- 5 cups milk
- 2 garlic cloves
Preheat the oven to 350 degrees Fahrenheit.
Clean and peel the sweet potatoes. Cut them in thin slices (1/8 in).
Rub a baking dish with one of the garlic cloves, then butter it.
Bring the milk, garlic, salt, pepper and nutmeg to a boil in a saucepan. Then immerse the sweet potatoes and cook for 10 min.
Drain the sweet potatoes and then layer the slices in the baking dish.
Cover the sweet potatoes with the heavy cream and add a few knobs of butter on top.
Bake for 45 minutes, keeping an eye on the gratin. Enjoy hot.