I found this really cool recipe by Martha Stewart (or whoever works for her), where she made potato gratins in a cupcake pan. I had some sweet potatoes that needed to be used up, so I figured I would adapt her recipe to fit what I had in my refrigerator. You can check out her original, less delicious recipe here.
Potato Gratins are made with very thinly sliced potatoes, cheese, and cream. This recipe was so easy, and I snazzed it up by adding a Ricotta cheese mixture and switching up sweet potatoes for Russet potatoes.
INGREDIENTS
1-2 Large Sweet Potatoes (I used one for one pan and had left overs)
1/4 Cup Ricotta Cheese
1/4 Cup Shredded Asiago Cheese
1/3 Cup Parmesan Cheese
1/2 tsp. Rosemary (dried or fresh minced)
1 Tbs. Heavy Cream per each Gratin
1/4 Tbs. Room Temperature Butter
Salt and Pepper
1. Begin by preheating the oven to 400 degrees, and greasing the cupcake pan with the softened butter. After peeling the sweet potato, slice it as thinly as possible. If you have a mandolin, you may use that too.
2. Begin layering the sweet potatoes into the cupcake pan. Put two layers in, top with 1 tsp. cheese mixture and top with salt and pepper. Top with another two layers of sweet potatoes and sprinkle with more salt and pepper and a bit more Asiago cheese.
3. Continue this process until the cupcake pan is filled. Then, when the oven is ready bake for 30-35 minutes or until the top potatoes begin to turn golden brown and bubbly. Remove and let cool for 5-10 minutes before serving.
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