Coconut Cream Purple Sweet Potatoes Gratin
Transform ordinary purple sweet potatoes gratin into an extraordinary culinary masterpiece with this vibrant and luxurious touch of coconut cream!
Equipment
- Mandoline slicer
- 9x13 inch baking dish
- Heavy-bottom saucepan
- Box grater
- Sharp chef's knife
Ingredients
- 3 lbs purple sweet potatoes, peeled and sliced
- 1/8-inch thick2 cups full-fat coconut cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 2 shallots, finely diced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped1
- ½ cups Gruyère cheese, grated
- ½ cup Parmesan cheese, freshly grated
- 2 tbsp butter
- 1 tsp nutmeg, freshly grated
- Salt and white pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Wash and peel the purple sweet potatoes. Using a mandoline, slice them into uniform 1/8-inch thick rounds.
- In a saucepan, combine coconut cream, milk, garlic, and shallots. Bring to a gentle simmer.
- Add thyme, rosemary, nutmeg, salt, and white pepper. Simmer for 5 minutes.
- Butter your baking dish. Layer purple sweet potato slices, slightly overlapping.
- Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the cheese mixture.
- Repeat layering twice more, ending with cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until golden brown and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate.
- Storage: Keep leftovers in an airtight container for up to 4 days.
- Freezing: Can be frozen for up to 3 months. Thaw overnight in refrigerator.