Twin Springs Fruit Farm

Sweet Potato Gratin

Sweet Potato Gratin
  • Cooking spray
  • 2 lb. TSFF Orleans and/or Murasaki sweet potatoes, and Vivaldi potatoes (a mix), (peeled- Your call, but as you must know by now many nutrients are in the skin; and I encourage consuming them in any form possible.) scrubbed and very thinly sliced.
  • 2 Tbs. flour
  • ⅜ tsp. kosher salt
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground ginger
  • ⅛ tsp. cayenne
  • 1 (12 oz.) can evaporated low fat milk
  • 1 oz. finely grated Parmesan cheese (about ¼ cup)
  • 2 oz. grated Gruyère cheese (about ½ cup
  1. Preheat oven to 350F. Coat a 9"x5"x3" loaf pan with cooking spray.
  2. Combine first 6 ingredients in a bowl; toss.
  3. Add about 3 Tbs. milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.
  4. Cover pan with foil: bake 35 minutes. Uncover; bake until browned and bubbly, and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving.