Sweet Potato and Rosemary Gratin

5 from 5 votes

Prep Time20

Cook Time35

Rest/Cool Time30

Servings:

Calories: 102kcal

Preheat oven to 375˚F. Line a round 8” cake pan with parchment paper and set aside.
Place sweet potatoes, buttermilk and 1 clove of minced garlic into a large mixing bowl and toss together. Allow mixture to sit for 30 minutes.
Line the bottom of the cake pan with a single layer of potato rounds. Some overlapping is okay.
Sprinkle the top with some garlic, rosemary and parmesan. Season with salt and pepper and continue layering gratin until all ingredients have been used.
Tightly cover with foil and bake for 25 to 30 minutes or until fork tender. Remove foil and invert onto an oven safe dish. Sprinkle top with parmesan.
Turn oven onto broil and return gratin back to oven. Broil for 2 to 3 minutes or until cheese is bubbling and top has crisped up.
Allow gratin to cool for at least 8 to 10 minutes before slicing and serving.

**Tips: You want to get rid of any excess liquid as you build the gratin (by shaking off each disc of potato), this will help keep the gratin together as you flip it over and un-mold. Also, make sure to un-mold gratin carefully and place directly into the oven (on an ovenproof plate) to caramelize, as the gratin will be rather loose when inverted and needs to caramelize a bit to hold together….the additional grated parmesan should help too!