Best Gratin Of Sweet Potatoes And Bourbon Recipes

MAPLE-BOURBON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In microwave, melt butter; stir in remaining ingredients. Drizzle over potatoes and toss to coat., Transfer to a foil-lined 15x10x1-in. baking pan. Roast 40-45 minutes or until tender, stirring occasionally.

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.

BOURBON SWEET POTATO GRATIN WITH A BACON PECAN CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Arrange the yams in an 8x8 baking dish. Season liberally with cumin spice sea salt and set aside.
• Heat the olive oil in a large sauté skillet. Add the onions and garlic and cook until soft.
• Deglaze the pan by adding the cold bourbon and allow to cook-off. Add the half & half and roasted coffee rub and cook until hot and bubbly, about 5 minutes. Pour the hot mixture over the yams and set aside.
• Make the crumble by combining all of the crumble ingredients and stirring together with a fork.
• Scatter the crumble atop the yams and transfer to the oven.
• Bake until the yams are cooked throughout, 40-45 minutes.
• Serve warm and enjoy!

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 POTATO AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
• When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 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.

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.

SO-CAL SWEET POTATO AND POTATO GRATIN

Steps:

• If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
• Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
• Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
• Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
• Let stand 10 minutes before serving.

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.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

GRATIN OF SWEET POTATOES

Steps:

• Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
• Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
• Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.

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.