Sweet Potato Gruyere Gratin
12
30 minutes
6 hours
Ingredients
4 sweet potatoes, sliced with slicing blade (thickest setting)
4 russet potatoes, sliced with slicing blade (thickest setting)
4 cloves garlic, chopped
1 leek
1 tsp. ground thyme
1 tsp. dried sage
1 tsp. salt, more to taste
1 tsp. black pepper, more to taste
4 Tbsp. butter for sauce, butter for coating slow cooker
4 Tbsp. flour
3 cups whole milk
8 oz gruyere, shredded with shredding blade*
Salt and pepper for seasoning
*Note: For a more velvety texture use Cheddar or Gouda cheeses.
Directions
In a large bowl, toss the potato slices with chopped garlic, leek, thyme, sage, salt and pepper.
Coat slow cooker with butter.
Layer potato/spice mixture in the bottom of the slow cooker, and sprinkle salt and pepper lightly between every couple layers.
For the cheese sauce, in a medium sauce pan, melt 4 Tbsp. butter over medium-high heat.
Slowly add 4 Tbsp. of flour and ½ tsp. salt. Whisk for 1 minute.
Gradually stir in the whole milk.
Add in the shredded cheese, 1 cup at a time, melting the cheese between each cup.
Once the cheese is completely melted, pour over the potato layers.
Place the lid on the slow cooker and cook for 4-6 hours on low, or until potatoes are soft.