Description
Transform ordinary purple sweet potatoes gratin into an extraordinary culinary masterpiece with this vibrant and luxurious touch of coconut cream!
Ingredients
Scale
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- 3 lbs purple sweet potatoes, peeled and sliced 1/8-inch thick
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- 2 cups full-fat coconut cream
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- 1 cup whole milk
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- 3 garlic cloves, minced
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- 2 shallots, finely diced
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- 1 tbsp fresh thyme leaves
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- 1 tsp fresh rosemary, chopped
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- 1½ cups Gruyère cheese, grated
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- ½ cup Parmesan cheese, freshly grated
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- 2 tbsp butter
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- 1 tsp nutmeg, freshly grated
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- Salt and white pepper to taste
Instructions
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- Preheat oven to 375°F (190°C).
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- Wash and peel the purple sweet potatoes. Using a mandoline, slice them into uniform 1/8-inch thick rounds.
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- In a saucepan, combine coconut cream, milk, garlic, and shallots. Bring to a gentle simmer.
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- Add thyme, rosemary, nutmeg, salt, and white pepper. Simmer for 5 minutes.
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- Butter your baking dish. Layer purple sweet potato slices, slightly overlapping.
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- Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese mixture.
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- Repeat layering twice more, ending with cheese on top.
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- Cover with foil and bake for 30 minutes.
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- Remove foil and bake for an additional 15 minutes until golden brown and bubbly.
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- Let rest for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian, French
Nutrition
- Calories: 285
- Sugar: 6g
- Sodium: 28.5 mg
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 14.25 mg