Dale Fowler, Executive Chef of Rogue Regency Grill, shares his recipe for spiced sweet potato gratin.
Ingredients:
3 lbs. Sweet Potato
2 lbs. Russet Potato
1 1/2 cup sour cream or crème fraiche
3 cups White Cheddar cheese
Cooking spray
Spices:
1 tbls. Curry Powder
1/2 Ginger Powder
1 tbls. Ground Cumin
1/2 Cinnamon
pinch Salt and White Pepper
Combine all spices together.
Method:
Peel all potatoes and par cook till firm. Cool. Slice 1/4 inch thick. Use a 10 inch spring-form pan. Spray pan. Layer sweet potato first in a shingled circle fashion. Add 1/2 cup sour cream, 1 cup cheese and sprinkle spices. Then lay Russet Potato. Repeat the same method. Last layer is sweet potato. Top with a little more cheese and chopped fresh sage.
Place in a 375 degree oven for 30 to 40 minutes till heated through and golden brown on top. Let stand for 15 to 20 minutes. Cut around sides to keep from sticking and un-form spring pan. Cut into wedges garnish with crème fraiche and sage. Serve warm.