Serious Eats: Recipes
Cook the Book: Sweet Potato Gratin with Onions and Sage
In her recipe for sweet potato gratin with onions and sage, Deborah Madison tosses thin slices of sweet potato with onions, sage, parsley and garlic, and layers the potatoes with Gruyère and Parmesan. Make sure you use cream or half-and-half—Madison says that milk won't work. Any excuse to smother potatoes in cream sounds good to me.
Madison recommends washing down your mouthfuls of cheese-laden, oniony sweet potatoes with a creamy rich Chardonnay—"Cream and butter always go with Chardonnay."
