Sweet Potato Recipe - Red Pepper & Sweet Potato Gratin

Hello, Chef Brian here. I would like to invite you to check out my cooking videos on youtube.com:

Currently over 15 great hd cooking videos online.

The following sweet potato recipe was sent in by Georges.

A Bit About Georges Recipe:

I was asked to bring a side dish to a church dinner and I thought that I was tired of bringing the same casseroles as everybody else.  And I had never tried a different kind of gratin.  Usually just scalloped potatoes.  So looking around for ingredients and getting some inspiration from some tv chefs I watch, I thought about a sweet potato and sweet red pepper gratin.  Both ingredients I love to eat and I think they go well together.

Ingredients:

4 – 6 Large sweet potatoes
4 – 6 Large sweet red peppers
2 cups grated Gruyere cheese (or good Swiss Cheese)
1 quart heavy cream (or less as you desire)
2 tablespoons butter
Salt and pepper to taste
Optional:  ½ cup of breadcrumbs
Optional:  (2) sweet red pepper rings for garnish

Method:

Roast red peppers over open flame, under broiler, or over grill until skin is charred black.  Remove and place in Ziploc bag to rest for approximately 20 minutes.  Remove from bag and peel charred skin.  Slice open and remove core and seeds.  Cut each pepper length wise in half and flatten slightly.  Set aside.

Peel and thinly slice sweet potatoes lengthwise and place in bowl of cold water so that the slices won’t discolor.  Important: You will need to pat dry potatoes before placing them in baking dish. 

Grate cheese with box grater using course grate.  Cover bowl with plastic wrap and place in refrigerator until needed.  Slightly cooled cheese is easier to handle.

Butter 13 X 9 inch Pyrex or glass baking dish

Preheat oven to 350 degrees.

Preparation:

In buttered baking dish, layer sweet potatoes on bottom trying to cover entire area.  Salt and Pepper potatoes.  Next, layer sweet red peppers over sweet potatoes again trying to cover area.  Salt and Pepper red peppers.  Next, layer grated Gruyere cheese (or good Swiss Cheese) over sweet red peppers.  Continue layering in this order until you reach almost top of baking dish.  Do not forget to salt and pepper each layer of potatoes and peppers.  Pour heavy cream over entire area.  Reserve enough cheese to completely cover top so that it can melt and turn a golden brown.  Optional sprinkle with bread crumbs and sweet red pepper rings.

Bake gratin for 50 - 60 minutes until bubbly and golden brown in 350-degree oven.  (Suggest having drip tray under baking dish in case of boil over)  If top is not as brown as you would like, but potatoes are cooked (test with skewer or fork), place under broiler for a few minutes.

Remove when done and let rest for 15 minutes.  This dish will be very hot when removed so be careful.

Recipe by George Leonhardt

 

Posted in Reader Submitted Recipes