Cheesy Sweet Potato Potato And Sage Gratin Food

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SAGE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
• In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
• Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

CHEESY POTATOES GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
• Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
• Let sit for 15 to 20 minutes before serving.
• Hot cheesy potatoes!

CHEESY TURNIP AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
• Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
• Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
• Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
• Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

SWEET-POTATO-AND-SAGE TIAN

Steps:

• Preheat oven to 375°F. Brush butter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-2 1/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper.
• Combine half-and-half, 20 sage leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste.
• Meanwhile, slice sweet potatoes into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-and-half mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil.
• Roast until potatoes are tender and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving.

SWEET & WHITE POTATO GRATIN

Steps:

• Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
• Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
• In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
• Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
• Pour the chicken broth and cream over the potatoes.
• Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
• Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.