Ghee-Glazed Sweet Potato Gratin

Ingredients

• 450g sweet potatoes

• 3 tbsp all purpose flour

• 3 tbsp Coco Earth Grass-Fed Ghee Butter

• 125g grated parmesan cheese

• 3 minced cloves garlic

• Pinch of freshly grated nutmeg

• 500ml milk

• 5 whole cloves

• ½ yellow onion

• 1 tsp fresh thyme leaves

• ½ tsp black pepper

• 1 tsp salt

• 1 tsp fresh thyme leaves

Method

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with 1 tbsp of softened ghee..

2. Slice the sweet potatoes into 1/8-inch thick rounds. Pat the slices dry with paper towels, then arrange them in overlapping rows in the prepared baking dish.

3. In a saucepan over medium heat, melt the remaining 2 tbsp of Coco Earth Grass-Fed Ghee Butter. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the flour and whisk continuously until smooth. 

4. Gradually pour in one-third of the milk while whisking, then add the remaining milk. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Remove from the heat and stir in the nutmeg.

5. Insert the cloves into the cut side of the onion half and place it into the warm sauce, clove-side down. Let the sauce steep for 5 minutes to infuse the flavors, then remove and discard the onion and cloves.

6. Stir the salt, black pepper, and fresh thyme leaves into the sauce. Pour the sauce over the sweet potato slices, making sure each layer is coated. Sprinkle the top with the parmesan cheese.

7. Bake uncovered for 30–40 minutes, or until the top is golden brown, and the sweet potatoes are tender when pierced with a fork.

8. Remove from the oven and let it rest for 15 minutes before serving.