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Sliced Sweet Potatoes and Herbs Gratin

Serves 6

This sweet potato recipe is based on my Sliced Potatoes and Herbs Gratin, which is in the similar and related recipes. I decided to try it with sweet potatoes, changing a few other ingredients, and it is very good. You can use any herbs desired, especially those to match the other dishes on the menu. Serve for a family dinner or special occasion. For a different presentation, sprinkle each layer with a little brown sugar or maple syrup and a pinch of cinnamon, and substitute melted butter for the olive oil.

Ingredients

  • 2-1/2 pound sweet potatoes, scrubbed and thinly sliced (see notes below)
  • Olive oil
  • Salt and pepper to taste
  • Finely chopped onions
  • Dried thyme and marjoram, or other herbs as desired
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/4 cup water

Place the potato slices in cold water for at least 30 minutes. Drain and pat dry when ready to use.

Preheat oven to 375° F. Lightly grease a 13x9x2-inch baking dish with olive oil or cooking spray. Place a layer of potatoes on the bottom, slightly overlapping the slices. Sprinkle with salt, pepper, herbs and about 1 tablespoon of chopped onions. Drizzle with olive oil and then moisten with a little broth. Continue to layer until all the potatoes are used. This will make about 6 layers. You should also use all of the broth. Bake at 375° until potatoes are tender, about 50 minutes. Increase the heat to 450° F. Bake an additional 10 minutes or until the top layer is browned and crispy. Serve immediately or tent with foil and keep warm in a low oven.

Notes: I rarely peel my sweet potatoes unless the skins have a lot of blemishes. The choice is yours. The best way to make thin potato slices is with a mandolin. If you use a knife, make certain it is very sharp and slice the potatoes as thinly as you can. If they are a little too thick, plan for a longer baking time. Potatoes can be baked at a slightly lower or higher temperature if there is another dish baking in the oven. They reheat very well, covered, in a 350° oven for about 30 minutes. They might not be as crispy on top, but still very good. These potatoes are good hot, warm or at room temperature, so they work well on a buffet.

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