Best Gratin Of Sweet Potatoes And Bourbon Recipes

POTATO & SWEET POTATO GRATIN WITH BOURBON-LACED CREAM SAUCE

Steps:

• Preheat the oven to 375°F. Brush a 2 to 3 quart baking dish or 9x13-inch baking pan with a little olive oil; set aside. In a measuring cup combine the cream with the bourbon. Note: If you are using the fromage blanc, melt it in the saucepan first and then add the bourbon and 2 tbsp water. Make the Cream Sauce: In a saucepan, heat the olive oil over medium-high heat. Add the shallots and cook for 2 minutes, stirring regularly. Pour in the cream/bourbon mixture. Add the thyme and season with the salt and pepper. Stir to combine, reduce the heat to medium-low, and let cook until the vegetables are soft and the sauce has reduced slightly, about 4 minutes, stirring occasionally. Remove from the heat. Assemble the Gratin: Place about half the potatoes and sweet potatoes in the prepared baking dish. Pour half the cream mixture over the potatoes. Sprinkle generously with kosher salt and pepper to taste. Top with half of the Monterey Jack cheese. Place the remaining potatoes and sweet potatoes on top of the cheese, pour on the remaining cream mixture and sprinkle with salt and pepper. Dot the top with the butter. Top with the remaining 1 cup of Monterey Jack and sprinkle the top with the Parmesan. Bake the Gratin: Cover the baking dish with a lid or aluminum foil, crimping the edges closed, and place in the hot oven. Bake for 30 minutes. Remove the lid or aluminum foil and continue baking until potatoes are fork tender and the top is golden brown, about 30 to 45 minutes longer. Remove from the oven and set aside for 15 to 30 minutes, giving the potatoes time to absorb most of the liquid. Cut into squares or scoop onto serving plates, making sure everyone gets some of the golden topping. Sprinkle with green onions and serve. Make Ahead: This dish is actually better on the second day, which makes it perfect for parties and potluck dinners. Baking it in an enamel-coated cast iron pot, such as a Dutch oven, allows you to take the pan directly from the stove to the table or buffet and helps keep it warm throughout your meal.

GRATIN OF SWEET POTATOES AND BOURBON

Steps:

• Preheat the oven to 350°F.
• Roast the potatoes on a baking sheet in the oven until they are easily pierced with a knife, about 45 minutes. Remove them from the oven and let cool. (The potatoes can be roasted up to 2 days in advance and refrigerated.) Leave the oven on.
• Butter a gratin dish or baking dish.
• Peel the potatoes and cut them into 1/4-inch-thick slices. Arrange the slices in a single layer, overlapping them. Season to taste with salt.
• In a small saucepan over medium heat, reduce the cream by one-third. Add the bourbon and whisk well.
• Pour the cream over the potatoes. Dust the potatoes very lightly with nutmeg and dot with the butter. Bake until browned and puffy, about 30 minutes. Serve hot.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Peel the sweet potatoes, and then slice them into even rounds (1/8-to-1/4-inch thick). A mandoline or the slicing attachment on a food processor is the best way to do this.
• Place the sliced sweet potatoes in a large mixing bowl. Add the garlic, salt and pepper. Toss well to coat.
• Coat the inside of a 3-quart baking dish with the butter. Arrange an overlapping layer of sweet potatoes on the bottom of the dish in a clockwise pattern. Sprinkle around some of the Parmesan and Gruyere cheeses. Continue layering the gratin, going in a counter-clockwise direction (this will keep the gratin from falling over on your plate after it is cut). Again, add some of the cheese before adding the next layer. Continue alternating layers until the gratin is full.
• Bring the half-and-half to a simmer on the stovetop and pour it over the potatoes. Cover the baking dish with aluminum foil and place a heatproof dish on top of the foil. Place in the oven to bake for 20 minutes.
• Remove the foil from the baking dish and cover the top of the gratin with some extra grated cheese. Continue baking until the top is golden brown and bubbling, 20 to 30 minutes more. Remove from the oven and cool 20 minutes before serving.

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper.
• In a large saucepan, combine the sugar, 4 tablespoons butter, bourbon, and syrup and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.