Everything Sweet Potato Gratin



One Year: ‘It’s Been A Week’ Avo Toast
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Everything Sweet Potato Gratin
Makes 1 8×8 square dish

1 1/2 cups heavy cream
1 yellow onion, quartered
1 tsp sea salt
1 tsp ground black pepper
pinch-1/4 tsp cayenne, as desired
1-2 tbsp high quality, salted butter
1 1/2 lb sweet potatoes, peeled and very thinly sliced on a mandoline
1 1/2 lb yukon gold potatoes, peeled and very thinly sliced on a mandoline
1 cup gruyere cheese, finely grated
Everything bagel seasoning, for sprinkling

In a large saucepan, heat cream, onion, sea salt, black pepper, and cayenne on medium heat. Once gentle bubbles form, reduce to a simmer until onions are cooked through, about 15 minutes. Meanwhile, butter an 8×8 square baking dish (preferably ceramic). Line with rows of potatoes, loosely alternating with sweet potato and yukon gold (read: this does not have to be perfect). Fan the potatoes out and squeeze pieces into each and every possible crevice. Once onions are cooked through, remove cream mixture from heat. Let cool for about five minutes, then use a handheld blender to blend mixture until smooth. Pour over potatoes evenly, then cover the dish with aluminum foil. Bake at 325 degrees Fahrenheit, covered, for 60-70 minutes, until the potatoes are fork tender. Sprinkle evenly with gruyere, then top with everything bagel seasoning. Broil for 5-10 more minutes, until the cheese is browned and the potato edges are crispy. Let settle about 15 minutes before serving.

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