Sweet Potato Gratin Stackers

Gratins speak to the food soul. The hot, gooey, rich, stacked, sweet potato baked in a muffin tin is a more indulgent treat than usual vegetable sides. Their flavors mingle and meld in a dish that is effortless to make.

Serves 6

2 medium sweet potatoes (one white sweet potato and one yam), no fatter than muffin tin, peeled and sliced crosswise on the mandoline, keep the white and yams separate

Kosher salt and freshly ground pepper to taste

1 cup (240 ml) of heavy cream

Unsalted butter for brushing muffin cups

1. Preheat oven to 400 degrees. Lightly brush a 6-cup muffin pan with

butter.

2. Beginning with the yams, place two slices in each cup and season with salt and pepper. Continue adding slices, seasoning every few slices, until the cups are filled. Continue filling muffin cups with the white sweet potatoes slices.
3. Pour 1–2 tablespoons (30 ml) of heavy cream over each, allowing cream to drip down the sides. Bake until the sweet potatoes are golden brown and tender when pierced with a knife, about 30–35 minutes.
4. Run a knife around each gratin. Place a large plate over pan and invert to release gratins. Flip right side up and serve hot.

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Sweet potato gratin stackers are individual gratins baked in a muffin tin, with layers of white sweet potato and orange yam stacked in alternating stripes. Heavy cream poured over the top drips down the sides and turns the slices silky as they bake. Run a knife around each one, invert the pan, and you have six little golden towers.

Pro Tips

• Slice both potatoes on a mandoline at the same thickness. Even slices stack neatly and cook through at the same pace — uneven rounds leave crunchy layers in the middle.
• Choose sweet potatoes no fatter than your muffin cups. Long, narrow tubers give you full-sized rounds that fit the cups instead of dangling over the edges.
• Season every few slices as you stack, not just the top. Layering salt and pepper is what makes the center of a gratin taste as good as the crust.
• Let the pan rest a few minutes before inverting. The cream sets slightly as it cools and the stackers release cleanly instead of collapsing.

Frequently Asked Questions

Can I make sweet potato gratin stackers ahead?

Assemble and bake them a few hours ahead, then rewarm covered in a 350°F oven. Invert them onto a platter just before serving so the bottoms stay golden.

Can I use all one type of sweet potato?

Yes, though the white-and-orange pairing gives the stackers their striped look and a nice balance of mellow and sweet flavors.

How do I keep the stackers from sticking?

Brush the muffin cups well with melted butter before stacking, and run a thin knife around each cup before inverting. Nonstick pans make the release even easier.

Recipe Card

Stav Kogan

Sweet Potato Gratin Stackers

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Servings: 6 servings

Ingredients Method

Ingredients

  

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• 2 medium sweet potatoes (one white sweet potato and one yam), no fatter than muffin tin, peeled and sliced crosswise on the mandoline, keep the white and yams separate
• 1 cup of heavy cream
• Beginning with the yams, place two slices in each cup and season with salt and pepper. Continue adding slices, seasoning every few slices, until the cups are filled. Continue filling muffin cups with the white sweet potatoes slices.
• Run a knife around each gratin. Place a large plate over pan and invert to release gratins. Flip right side up and serve hot.

Method

 

1. Preheat oven to 400 degrees. Lightly brush a 6-cup muffin pan with
2. Pour 1–2 tablespoons of heavy cream over each, allowing cream to drip down the sides.
3. Bake until the sweet potatoes are golden brown and tender when pierced with a knife, about 30–35 minutes.

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