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This recipe is one that is an absolute favorite around my house. A take on the traditional potato au gratin recipe, I use sweet potatoes rather than white. Packed with loads of nutrition and has a distinctive flavor that elevated tastebuds are certain to appreciate.
Perfect as an accompaniment for fish, beef, chicken or pork; or if you are not a meat-eater, serve as a main course along with a fresh salad.
Here is the quick and easy recipe:
Ingredients
2 medium sweet potatoes, peeled and thinly sliced
4 tablespoons melted unsalted butter
2 sprigs fresh rosemary, chopped
Sea salt and Coarse Black Pepper, to taste
Instructions
Peel and slice potatoes. A mandolin makes the job a lot easier if you have one.
Add sliced potatoes to a bowl of cold water to prevent browning.
Melt butter.
Coat the bottom of a shallow dutch oven or cast iron skillet with a thin coat of butter.
Layer the bottom of pan with sweet potato slices; overlapping the slices slightly.
Add a sprinkle of salt, pepper and some of the rosemary. You will want to divide the rosemary into parts.
Spoon over some of the butter on the potatoes.
Repeat the process of layering and seasoning until all the ingredients have been used. Add a final drizzle of butter.
Bake in a preheated 400-degree oven for about 25 minutes until browned.
How good is that…
