Sweet Potato Gratin
Serves 6-8
This dish combines elements of being both naughty (cheese!) and nice (sweet potatoes!). Slice thinly after peeling either by hand or safely with a mandolin. Sweet potato and chardonnay are a classic pairing during the holidays and Gérard Bertrand Cote des Roses Chardonnay’s aromatics of citrus, pear, pineapple, and flowers make it fun to drink with this side dish. Strong enough to stand up to a holiday meal menu but acidic and vibrant to cut through the fattiness of this dish – and others you enjoy.
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6 raw sweet potatoes, thinly sliced
4 tablespoons butter
4 tablespoons flour
6 cups whole milk
1 teaspoon salt, divided
1 cup grated parmesan cheese
1 cup grated gruyere cheese
½ cup panko breadcrumbs
Extra virgin olive oil
Grease a 13” x 9” or similar baking dish with butter or cooking spray. Preheat oven to 375° F.
In a high sided saucepan melt butter and whisk in flour, cook for one minute. Slowly whisk in milk and cook until thickened and easily coats the back of a wooden spoon. Season with ½ teaspoon salt.
Using a spoon, add enough white sauce to the bottom of the pan to coat. Layer potatoes in a single layer and sprinkle with a pinch of salt, parmesan, and gruyere. Spoon another thin layer of sauce. Repeat until all potatoes, cheese, and sauce are gone reserving enough for the top layer.
Add breadcrumbs and a drizzle of olive oil to the top layer. Bake for 45-60 minutes or until bubbly and golden brown
