Recipes Comfort Food Casseroles Sweet Potato and Goat Cheese Gratin 4.0 (1,302) 2 Reviews Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on November 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 30 mins Total Time: 2 hrs 45 mins Yield: 8 to 10 Ingredients 4 tablespoons unsalted butter, melted 3/4 cup milk 3/4 cup heavy cream 2 tablespoons honey 1 small garlic clove, minced 8 ounces fresh goat cheese, softened Salt Freshly ground pepper 3 pounds sweet potatoes, peeled and sliced lengthwise 1/8 inch thick 1/2 cup dry bread crumbs Directions 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. 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. 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. Rate it Print