Brown Butter Sweet Potato Gratin

Ingredients

• 4 pounds long sweet potatoes, scrubbed (1815 g)
• 6 tablespoons unsalted butter (85 g)
• 2 tablespoons fresh sage leaves, sliced (8 g)
• 2 cups heavy cream, warmed (480 g)
• 3 garlic cloves, finely grated (15 g)
• 1 1/2 teaspoons fine salt (9 g)
• 3/4 teaspoon black pepper (1.5 g)
• 1 cup finely grated Parmesan cheese (90 g)
• 1 tablespoon olive oil for the dish (14 g)
• 2 teaspoons fresh thyme leaves (2 g)

Instructions

1. Brown butter to hazelnut color. Melt butter in a light-colored pan over medium heat. Continue cooking as the foam subsides, swirling often. Remove when the milk solids are deep golden and smell nutty, then immediately add sage so the.
2. Build tight upright rows. Slice sweet potatoes 1/8 inch thick with a mandoline or steady knife. Stand overlapping slices in a buttered oval baker, working in curved rows. Tuck smaller rounds into gaps so the surface height remains reasonably even.
3. Add cream between the slices. Whisk warm cream with garlic, salt, pepper, and most of the Parmesan. Pour slowly along the rows, pausing to let liquid settle into gaps. Brush exposed edges with brown butter and scatter the remaining.
4. Bake covered, then brown. Cover tightly and bake at 375°F for 35 minutes. Uncover and bake 15 to 20 minutes more. The gratin is ready when a thin knife slides through the thickest center row and the upper.
5. Settle without covering. Let the dish stand uncovered for 10 minutes so the cream thickens around the slices. Spoon a little sauce from the edge over any dry center area, then garnish sparsely with crisp sage and.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Brown Butter Sweet Potato Gratin.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.