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
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Slice the potato on a mandolin - thinly and evenly.
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Saute garlic in 1 tbsp butter.
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Mix in CinSoy Miso paste and herbs and cook on low for about 2 minutes.
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Slowly pour In cream. Bring the mixture to a simmer.
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Cook on low for a few minutes until slightly thickened.
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Mix in 1/2 of the gruyere and stir to combine.
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Layer the potatoes in flat layers with a sprinkle of gruyere in between layers.
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Pour the cream over the top of the potatoes and finish with a sprinkle of parmesan cheese and some extra thyme.
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Bake at 375 degrees for about 45 minutes or until browned and bubbling with tender potatoes.