Curried Sweet Potato Gratin
Description
Submitted by: Mark Lane Parsons
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
• 4-6 sweet potatoes (depending on size…when sliced you need enough to layer in the gratin dish to 1 ½ inch depth)
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 large, sweet onion, thinly sliced
• 1 tsp each minced garlic and fresh minced ginger
• 1 tsp garram masala (commercial curry powder can be substituted)
• Stick cinnamon (2 inch piece broken into pieces)½ tsp fresh nutmeg
• 1 small chili (seeded, de-veined and finely minced)
• 2 tbsp. chopped, fresh cilantro (coriander)1/3 cup Vermont Maple Syrup (Grade B, medium amber)
• ½ cup chicken stock
• 1/3 cup coconut milk
• 2 Tbsp. Chopped, fresh cilantro (coriander)
• Fresh salt and pepper
• ½ cup grated Gruyere cheese
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 large, sweet onion, thinly sliced
• 1 tsp each minced garlic and fresh minced ginger
• 1 tsp garram masala (commercial curry powder can be substituted)
• Stick cinnamon (2 inch piece broken into pieces)½ tsp fresh nutmeg
• 1 small chili (seeded, de-veined and finely minced)
• 2 tbsp. chopped, fresh cilantro (coriander)1/3 cup Vermont Maple Syrup (Grade B, medium amber)
• ½ cup chicken stock
• 1/3 cup coconut milk
• 2 Tbsp. Chopped, fresh cilantro (coriander)
• Fresh salt and pepper
• ½ cup grated Gruyere cheese
Methods/steps
1. Preheat oven to 325 degrees.
2. Peel and thinly slice (1/8 inc) sweet potatoes. Blanch in boiling, lightly salted water. Remove with slotted strainer to ice water bath to shock and stop cooking. Drain on kitchen towels.
3. In large, heavy kettle heat butter and olive oil over medium/high heat. Add sliced onion and cook, stirring periodically for even browness. Cook until onions have taken on a medium, golden color. Add garlic, ginger, garam masala, cinnamon stick, nutmeg and chili. Reduce heat and cook, stirring periodically. Remove from heat.
4. In small saucepan over medium heat, combine maple syrup, chicken stock and coconut milk. Bring to temperature and simmer for 10 minutes to reduce.
5. To assemble, lightly oil or butter a Brookfield Oval Large Baker. Arrange sweet potatoes in a single, overlapping layer to cover bottom. Using ½ of caramelized onion mixture, cover the potatoes, sprinkle with salt, pepper and cilantro. Place another layer of potatoes, another the rest of the onion mixture, seasonings and complete with a final layer of potatoes. Pour the liquid mixture over the gratin. Top with grated Gruyere
6. Bake in prepared oven for 35-40 minutes until cheese is browned.
7. Allow to stand for 10-15 minutes. Cut into portions to serve.
8. Excellent with slow-braised chicken or roast pork.
2. Peel and thinly slice (1/8 inc) sweet potatoes. Blanch in boiling, lightly salted water. Remove with slotted strainer to ice water bath to shock and stop cooking. Drain on kitchen towels.
3. In large, heavy kettle heat butter and olive oil over medium/high heat. Add sliced onion and cook, stirring periodically for even browness. Cook until onions have taken on a medium, golden color. Add garlic, ginger, garam masala, cinnamon stick, nutmeg and chili. Reduce heat and cook, stirring periodically. Remove from heat.
4. In small saucepan over medium heat, combine maple syrup, chicken stock and coconut milk. Bring to temperature and simmer for 10 minutes to reduce.
5. To assemble, lightly oil or butter a Brookfield Oval Large Baker. Arrange sweet potatoes in a single, overlapping layer to cover bottom. Using ½ of caramelized onion mixture, cover the potatoes, sprinkle with salt, pepper and cilantro. Place another layer of potatoes, another the rest of the onion mixture, seasonings and complete with a final layer of potatoes. Pour the liquid mixture over the gratin. Top with grated Gruyere
6. Bake in prepared oven for 35-40 minutes until cheese is browned.
7. Allow to stand for 10-15 minutes. Cut into portions to serve.
8. Excellent with slow-braised chicken or roast pork.
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