Ottolenghi Sweet Potato Gratin

Simple and delicious. This makes a beautiful presentation and can be prepared in advance.

Did I mention that I love sweet potatoes? Sans marshmallows, please (ugh).
Rich with vitamin A, and they need no butter, sour cream or salt for flavor.

This recipe is from the beautiful cookbook Ottolenghi and would make a nice addition to your New Years Day buffet.

It's an interesting combination, because you don't expect the taste of savory garlic and sage with the sweetness of the sweet potatoes, but it works.

Another tip: I found slicing the potatoes w/ a mandoline made them too thin, more like potato chips, so try and slice them by hand with a vegetable knife, they will turn out better.

Ottolenghi's Sweet Potato Gratin:

5 sweet potatoes, washed and sliced super thin (leave skin on the potatoes)
5 cloves crushed garlic
2 tbsp chopped fresh sage (rosemary might be yummy too)
2 tsp sea salt
ground black pepper
1/2 cup heavy cream (original recipe calls for 1 cup....too much for me)

Mix the sweet potato slices in a large bowl along with the chopped sage, garlic and salt and pepper. Mix together to coat. I was so tempted to drizzle some olive oil on top, but I held back.

Butter a gratin or casserole dish and layer your sweet potato slices how ever you like, overlapping them.

Cover with foil and bake at 375F for 45 minutes. Uncover and drizzle with the cream.
Bake another 20 minutes or so, until top is crispy and cream is bubbly.

Check my blog on Monday for a great Ottolenghi giveaway!

and if you didn't believe me about getting 30" of snow, check out our neighbor "Piper", who is up to her neck in the white stuff! She loves it!


That is a beautiful dish. I love sweet potatoes too. HAPPY NEW YEAR. Health, peace and sweet content be yours. xo, Rosemary
kat said…
I never thought of doing sweet potatoes in a gratin, don't know why since I love them so much!
The JR said…
Cute pooch!

I like sweet potatoes just about anyway they are fixed.
Oh, YUM. I'm actually sitting here eating the extras from a sweet potato dish I made - pureed with ginger and apple cider. Happy New Year!
tasteofbeirut said…
Ottolenghi and his team are always right on the money! I love this dish that reminds me of French gratin or pommes dauphine we used to eat when we lived there. I also like the sage with it.
Anonymous said…
Stacey -- this is lookin' so DEE-LISH-US!
Dana said…
I have two Ottolenghi books and I love them both SO much. I also love sweet potatoes and don't cook with them nearly enough. Happy New Year honey! I hope we are able to share a meal together (or two) in 2011.
Hi. I know this is a old recipe, but I was wondering if you could use butternut squash instead of sweet potatoes.

Stacey Snacks said…
I wouldn't advise it. The squash will get too mushy.

So many great squash recipes out there.....I have one with apples that is excellent! try that one.
Anonymous said…
Hi, Stacey:

I just saw this recipe today in the Ottolenghi cookbook & wondered if the cream could successfully be replaced with undiluted evaporated milk. What do you think? The dish looks wonderful & I plan to try it soon, one way or the other.

Stacey Snacks said…
Truth be told, I have never baked or cooked w/ evaporated milk.....look up and see if it can be replaced for the cream.

The cream gets a great curdled thickness to it and works so beautifully w/ the if you try it, let me know. It's a great winter dish.