Sweet Potato, Sage, and Parmesan Gratin.

This variation on traditional gratin showcases the tangerine hue and mellow, honeyed flavor of sweet potatoes. The tangy, salty combination of Gruyere and Parmesan offsets the sweetness, with sage adding an earthy depth.
1 cup milk {or 1/2 cup milk and 1/2 cup cream}
1 large clove garlic, peeled and halved
3 lbs. sweet potatoes, peeled and sliced very thinly
Salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon finely chopped fresh sage leaves
1/2 cup freshly grated Gruyere
1/4 cup freshly grated Parmesan
Preheat the oven to 375 degrees. Heat the milk in a small saucepan until scalded. In the meantime, butter a 2-quart gratin dish and rub the cut sides of the garlic clove all around the inside of the dish.
Arrange about half of the potatoes in overlapping, concentric circles over the bottom. Sprinkle with salt and pepper, followed by half of the nutmeg, sage, and Gruyere. Repeat. Pour the milk gently over the top, lightly pressing the potatoes down with your fingers. Sprinkle the Parmesan evenly over the top of the gratin.
Cover with foil and bake for about 45 minutes, until potatoes are almost tender. Remove the foil and continue to bake until brown and bubbly, another 15 minutes or so.

For leftovers: Cover the gratin and reheat at 350 degrees for about 20 minutes, until warmed through.

{Of course, there’s nothing wrong with stealing a spoonful straight from the fridge.}
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