Sweet Potato Gratin with Smokey Blue
This gratin is a wonderful addition to a family-style holiday meal and pairs well with any kind of roast meat. Izard suggests substituting Brie if you don’t care for blue cheese.
- 2 cups heavy cream (not ultrapasteurized)
- 6 ounces Rogue Creamery Smokey Blue (or another mild, slightly sweet, creamy blue), chopped
- ½ teaspoon chili flakes
- ½ teaspoon brown sugar
- 1½ teaspoons kosher salt, plus pinch for sweet potatoes and as needed to taste
- 2½ pounds sweet potatoes, peeled and thinly sliced on a mandolin or vegetable slicer
- 7 ounces crispy fried onions (the kind you buy in a can, or you can make your own)
- In a saucepan with a heavy bottom, bring the cream almost to a simmer over medium heat. Slowly add the cheese while whisking until just incorporated. Whisk in the chili flakes, brown sugar, and salt to make the cheese sauce. Remove from the heat and set aside.
- Heat the oven to 300°F. Toss the sweet potato slices with a pinch of salt. Lay one-third of the potatoes down on the bottom of a 13 x 9-inch casserole dish and top with one-third of the cheese sauce. Sprinkle with one-fourth of the onions. Repeat the process to form three layers, reserving enough onions for garnish.
- Cover with aluminum foil or a lid, and bake for 45 minutes. Remove the covering, and bake an additional 15 minutes or until the cream has reduced and thickened, and the gratin is set. Remove from the oven and garnish with the remaining onions.
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