Sweet Potatoes Au Gratin

**This ingredient is available at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef


Ingredients:

  • 1 Tablespoon butter

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 teaspoon Dijon mustard

  • ½ teaspoon smoked paprika (optional)

  • ½ teaspoon ground nutmeg

  • 1 teaspoon sea salt

  • ½ teaspoon black pepper

  • 1 cup heavy cream

  • ½ cup raw milk**

  • 1 ½ cups grated Chesapeake Cheddar cheese (P.A. Bowen Farmstead)**

  • ½ cup grated Aquasco Jack cheese (P.A. Bowen Farmstead)**

  • 2 large sweet potatoes**, peeled and thinly sliced (use a mandoline for even slices)

  • 1 Tablespoon fresh thyme, plus more for garnish


Directions:

  1. Preheat & Prep. Preheat your oven to 375°F and grease a 9x9-inch baking dish with butter.

  2. Sauté the Aromatics. In a small pan, melt the butter over medium heat. Add the onions and garlic, sautéing until soft and fragrant (about 3-4 minutes). Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper.

  3. Make the Cheese Sauce. In a saucepan over low heat, combine the heavy cream and milk. Stir in 1 cup of Chesapeake Cheddar and ¼ cup Aquasco Jack, stirring until melted and smooth. Add the sautéed onion mixture to the sauce.

  4. Layer the Sweet Potatoes. Arrange a layer of sweet potatoes in the baking dish, slightly overlapping. Pour some of the cheese sauce over the layer. Repeat until all the potatoes and sauce are used, finishing with sauce on top.

  5. Add the Final Cheese Layer. Sprinkle the remaining ½ cup Chesapeake Cheddar and ¼ cup Aquasco Jack on top. Add fresh thyme for extra flavor.

  6. Bake. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 15-20 minutes, until golden and bubbly.

  7. Rest & Serve. Let it sit for 5-10 minutes before serving for the sauce to set. Garnish with extra fresh thyme and a sprinkle of flaky sea salt.