Chef Meghann Ward’s Sweet Potato Gratin

Chef Meghann Ward’s Sweet Potato Gratin

If you love sweet potatoes and cheese, then this recipe will really hit the spot! Enjoy layer upon layer of warm sweet potatoes, smooth Gruyere cheese and a creamy sweet onion sauce, topped with even more cheese and crispy onions.

And with your Veggie Bullet, you'll get this recipe prepped and into the oven faster than ever, which means more time to relax before tucking into this comforting dish.

Click the video below to watch as Chef Meghann Ward of Tapestry Restaurant in Boston creates her sweet potato gratin.

Ingredients
  • 3 Sweet Potatoes, sliced
  • 2 Spanish Onions
  • 3 Cloves Garlic, minced
  • ½ Nutmeg, grated to taste
  • ½ Bunch Winter Savory (or Thyme), chopped
  • 1 Quart Gruyere Cheese, grated
  • ½ Cup Parmesan Cheese, grated
  • 1 Dash Salt, to taste
  • 1 Dash Pepper, to taste
  • 1 Cup Heavy Cream
  • 1 Quart Dry Sherry (or Marsala Wine)
  • Canola Oil, for frying
Steps to Prepare
  1. Pre-heat oven to 350 degrees.
  2. Prepare the vegetables using your Veggie Bullet. With the Slicer Blade, slice the sweet potatoes. Then, spiralize the Spanish onions.
  3. Toast the minced garlic in a shallow stainless steel pot. Once toasty, add in ½ of the spiralized onions. Cook until translucent.
  4. Deglaze the pot with the cooking wine and reduce by two-thirds.
  5. Add in cream and bring to a simmer. Add in ½ a micro-planed nutmeg and 1/2 the thyme.
  6. Season to taste with salt and pepper.
  7. In a greased loaf pan, spoon some of the creamy mixture onto the bottom. Put in a layer of sweet potatoes and add on a layer of Gruyere cheese.
  8. Repeat until the ingredients are gone. Make sure the last layer is cheese and top with the Parmesan. Press down to compress.
  9. Bake for 30 to 40 minutes. The middle will be soft and the top should be nice and caramelized.
  10. While cooking, heat up some canola oil in a large heavy duty pan. It should be enough oil to fully submerge the rest of the spiralized onions. Once the oil is at 300 degrees, turn the heat to medium and add the onions. Be careful! The pot must be big enough to absorb the water expansion in the onions. Use a big enough pot.
  11. Mix them around with a fork until golden brown. Fish them out with a mesh strainer and put onto towels to dry. Fluff them up with two forks. Season with salt and pepper while warm. Use your crispy onions to garnish your gratin and remaining thyme as desired.
  12. Enjoy!
Notes
  1. Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

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