#239 danielle's sweet potato gratin

from the cookbook

i always knew that i would make this dish as part of a thanksgiving spread, and this year was the year. it’s very simple, but so decadent and delicious, everyone enjoyed it. i decided to peel the sweet potatoes, because i think the skins really would’ve been tough and unpleasant. the bottom half of the potatoes are cooked in the cream so the top can get a little crisp. garlic and sage were mixed with the potatoes and add a bit of savoriness. i definitely recommend this dish as part of a holiday spread.