Miso Sweet Potato Gratin

  • 2 pounds sweet potato
  • 1 cup gruyere 
  • 1/4 cup parm
  • 1 1/2 c cream
  • 3 garlic cloves
  • 1 tbsp butter
  • 1 tbsp Fresh thyme 
  • 1 tbsp fresh sage
  1. Slice the potato on a mandolin - thinly and evenly. 

  2. Saute garlic in 1 tbsp butter.

  3. Mix in CinSoy Miso paste and herbs and cook on low for about 2 minutes.

  4. Slowly pour In cream. Bring the mixture to a simmer.

  5. Cook on low for a few minutes until slightly thickened.

  6. Mix in 1/2 of the gruyere and stir to combine.

  7. Layer the potatoes in flat layers with a sprinkle of gruyere in between layers.

  8. Pour the cream over the top of the potatoes and finish with a sprinkle of parmesan cheese and some extra thyme. 

  9. Bake at 375 degrees for about 45 minutes or until browned and bubbling with tender potatoes. 

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