Weekend recipe for your farm newsletter. More recipes and stories at: http://expatriateskitchen.blogspot.com/
I have a great affection for pumpkin and winter squash. Thus, fall is a great time for me in the kitchen. Here is a wonderful take on the classic scalloped potato gratin using sweet potatoes and the fresh herbs still growing outside my kitchen window.
Sweet Potato, Gouda and Herb Gratin
4 lb sweet potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
6 oz finely grated five-year aged gouda
2 oz finely grated Parmigiano-Reggiano
1 tbs. chopped fresh sage
4 sprigs thyme, leaves only, stems removed
Put oven rack in lower third of the oven and preheat 350°F.
Peel potatoes and cut into 1/8-inch-thick slices. This is easiest using a mandoline (as long as you use the handguard. Ouch, hurts to type right now). You should have enough potatoes for about five layers. Stir together cream and milk.
Spray 9 x 13 baking dish with cooking spray and dot with half of butter. Pour in 1/3 cup milk and cream mixture.
Place one layer of potatoes in baking dish. Pour 1/3 cup cream mixture and sprinkle one fourth of cheese between layers. On the fourth layer, sprinkle the herbs, before topping with the final layer. Otherwise the herbs will burn if placed on top. You can garnish the top later with a few additional herbs if desired. Easy on the sage.
Pour remaining cream mixture over potatoes and dot with rest of butter. You can optionally sprinkle the top with breadcrumbs, too. But the top layer gets dark golden and crisp, so this is not required.
Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving. This should serve 10 people with some degree of self-control.
Recipe ©Beth Bader. You can find more seasonal recipes at the Expatriate's Kitchen.