Sweet Potato and Sage Gratin

in (25cm) oval ovenproof gratin dish Prepare ahead Cover and refrigerate the cooked gratin for up to 2 days; reheat before serving.

Preheat the oven to 400F (200C). Whisk the cream, sage, and nutmeg together and season with salt and pepper. Butter an ovenproof gratin dish. Layer the sweet potatoes in the dish, pouring in the cream mixture as you go, and finishing with the cream.

Cover with aluminum foil and bake the for 1 hour, or until the gratin is completely tender when pierced in the center with the tip of a sharp knife.

Good with roast pork, ham, or turkey.

Variation:

Gruyre Gratin Sprinkle with ½ cup shredded Gruyre cheese before baking. Serve with a crisp green salad to make a vegetarian meal.