Hi, readers! I’m the Page behind Notes On A Page, a blog dedicated to all things food! Since I’m always feeding my family and friends, I focus on simple, healthy, and satisfying dishes. Here’s a comforting cold-weather dish that uses a favorite fall vegetable: sweet potatoes.
Sweet Potato and Goat Cheese Gratin
- 1 Tsp. salt
- ½ Tsp. pepper
- ¼ Tsp. nutmeg
- 1 Small onion, chopped
- 2 Sweet potatoes, sliced
- 1 Cup heavy cream
- 1 Cup milk
- 1 Cup chicken broth
- 4 Oz. goat cheese
- Preheat the oven to 400*F.
- Heat the cream, milk, and chicken broth in a saucepan. While the mixture is on its way to boiling, mix salt, pepper, and nutmeg.
- In a baking dish, layer half of the onions and half of the sweet potatoes (I left the skin on the sweet potatoes, because I like a little heft with my veggies, but feel free to peel the potatoes if you prefer that).
- Sprinkle half of the spices over the vegetables. Repeat with the remaining vegetables and spices.
- Once the cream and milk mixture has come to a boil, take it off the stove and pour it over the vegetables.
- Bake for 45 minutes.
- Increase the temperature to 450*F. Take the baking dish out and push the sweet potatoes with the back of a spatula so they are even and absorb the liquid. Bake another 10 minutes.
- Take the dish out, sprinkle the goat cheese on top, and bake another 15 minutes or until the cheese browns.
This dish takes a little while to bake so take it as an opportunity to relax and catch up on your favorite shows (30 Rock, anyone?). You could serve this gratin as the entrée or use it as a side dish at a bigger meal. I hope you enjoyed what I cooked up today! Stop by Notes On A Page and see what’s cooking in my own kitchen. Thanks for reading and a big thanks to Zesty!
Thanks Madeleine for a great recipe. I love sweet potatoes and I know how much everyone else does. This is a definite keeper. I hope you have a great day and I foresee a house update coming soon.