Sweet Potato Gratin with Brown Sage Butter

I have a lot of leftovers in my kitchen from when my family was in town for the holidays, and since I’m going to a potluck tonight I wanted to get a little creative. So I decided to throw some things together, namely cheese and potatoes, my two favorite foods. I got cooking times/temperature and the idea for adding garlic and stock from this recipe.

Ingredients:

• 3 lbs sweet potatoes, peeled and sliced in 1/4″ rounds
• 2 cups shredded gruyere cheese
• 4 tbs unsalted butter
• 1 tbs sage, julienned
• 2 sprigs of thyme, leaves removed
• 3 garlic cloves, grated to make a paste
• 1/4 cup chicken stock (or veggie stock if you don’t eat chickens)
• 1/2 cup bread crumbs
• 4 tbs olive oil
• 1/2 tsp salt
• 1/4 tsp ground pepper

Preheat your oven to 375˚. In a small frying pan, melt the butter on low heat, add the sage leaves, and cook until browned slightly, about 3 minutes (you really have to eyeball this, as it can burn quick, but some stoves might take longer than 3 minutes). Remove the sage and discard.

Mix the butter, thyme, garlic, salt and pepper in a large bowl. Add the sweet potatoes and mix well. Add 1 cup of the gruyere and mix to combine. In a separate bowl, combine the other cup of gruyere, bread crumbs, and olive oil.

Lay the sweet potatoes in a single layer slightly overlapping in a baking dish. Add the stock to the bowl the potatoes were in, scooping up any bits left in there, then pour over the potatoes. Top with the gruyere bread crumb mixture, and cover with aluminum foil. Bake in the oven covered for 30 minutes, then uncovered for an additional 20, or until the potatoes are tender and the top is nice and browned. Enjoy!