Embracing the Casserole: Sweet Potato Gratin

I'm not usually one for casseroles, but I wanted to try an alternative to my usual twice-baked sweet potatoes.

Not everyone wants a whole half of a sweet potato, so this version allows folks to take the portion that they want and hopefully will decrease food waste.  It's also less labor intensive and takes up less space in the oven.

3 pounds sweet potatoes (I like garnet), peeled and sliced thin
2 tablespoons butter from Spring Hill
2 cup shallots, thinly sliced from Schaner Farm

1 tablespoon fresh rosemary, minced, from Schaner Farm

1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1 cup cream
1 cup whole milk
8 ounces gruyere cheese, grated

Melt butter in small skillet over medium-low heat. Add shallots and stir frequently until lightly caramelized, about 15 minutes. Add rosemary and cook 1 minute more. Season with salt & pepper to taste.

Layer the sweet potato with the shallots in a 9x12-inch buttered pan, seasoning with salt & pepper as you go. Add cream & milk. Cover and bake until they soften, about 30 minutes. Top with cheese and bake uncovered a golden crust has formed, about 20 minutes.

Makes 8-10 servings