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Sweet Potato and Goat Cheese Gratin
© Cedric Angeles

Sweet Potato and Goat Cheese Gratin

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 45 MIN
  • SERVINGS: 8 to 10
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping.

  1. 4 tablespoons unsalted butter, melted
  2. 3/4 cup milk
  3. 3/4 cup heavy cream
  4. 2 tablespoons honey
  5. 1 small garlic clove, minced
  6. 8 ounces fresh goat cheese, softened
  7. Salt
  8. Freshly ground pepper
  9. 3 pounds sweet potatoes, peeled and sliced lengthwise 1/8 inch thick
  10. 1/2 cup dry bread crumbs
  1. Preheat the oven to 275° and brush a large baking dish with 2 tablespoons of the melted butter. In a medium saucepan, combine the milk, cream, honey and garlic and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper.
  2. Line the bottom of the baking dish with a slightly overlapping layer of sweet potatoes. Top with 1/4 cup of the goat cheese cream and spread evenly. Repeat the layering with the remaining sweet potatoes and cream, pouring any excess cream on top; you should have about 5 layers.
  3. In a small bowl, combine the bread crumbs with the remaining 2 tablespoons of melted butter and scatter over the sweet potatoes. Cover the casserole with a sheet of buttered foil and bake for 1 hour. Remove the foil and bake for 1 hour longer, until the sweet potatoes are tender and the top is golden. Let stand for 15 minutes before serving.
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