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Sweet Potato Gratin With Gingersnap CrustIngredients: 6 Idaho/Russet baking potatoes, sliced 6 sweet potatoes, sliced 12 eggs 2 qt. heavy cream 1 onion, sliced 1/2 lb. butter 1 c. ground Graham Cracker crumbs 1 box ground brown gingersnap cookies 2 tbsp. salt pepper to taste 1/2 tsp. nutmeg Directions: Layer the sliced potatoes and onions with the mixture of eggs, heavy cream, and spices. Mix the cookie crumbs with the butter and put on the top (for the last half hour of baking time.) Bake for 2 hours at 350 degrees. Recipe Summary: Yield: 15-18 servings Other recipes by Shelter Harbor Inn: Cornbread Sage Stuffing Comments: There are no comments, you can write one on iLoveInns.com from your computers web browser! |
