sweet potato, cheddar and mushroom gratin with parsley, sage, rosemary and thyme


3 Jamaican sweet potatoes, peeled, and thinly sliced
2 standard sweet potatoes, peeled and thinly sliced
3 cups of milk, warmed
2 cloves garlic, chopped
1 chopped red onion
1 tbsp chopped parsley
1 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1 tsp ground sage
1/2 tsp cayenne pepper
5 large cremini mushrooms, sliced
1/2 cup shredded cheddar
freshly ground pepper
2 tbsp butter


Preheat oven to 350 degrees F.

Add 1 tbsp butter, and the chopped onion to a 9 inch square ovenproof dish. Roast in oven for 10 minutes, then remove from oven to a bowl. Stir garlic and herbs into the same bowl. Add a few grinds of freshly ground black pepper.

Place 1/2 the Jamaican sweet potatoes in a layer on the dish. Sprinkle with 1/3 of the herb/onion mixture, then 1/2 the cheese mixture. Add a layer of sweet potatoes, and sprinkle with 1/3 of the herb/onion mixture. Add the remaining cheese. Add a layer of mushrooms, then remaining herb/onion mixture. Top with the remaining Jamaican sweet potatoes, and dot with butter.

Add cayenne to warm milk, and pour over the potatoes. Bake at 350 for 30 minutes with the lid on, then remove lid, and bake for an additional 30 minutes, or until potatoes are golden, and cooked to taste.

Remove from oven, and let stand for 20 minutes before serving.

Inspired by Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs and Potato and Shiitake Mushroom Gratin


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