Grandma Celia's Maple Balsamic Sweet Potato Gratin

Grandma Celia's Maple Balsamic Sweet Potato Gratin

Ingredients

• 1½ cups chicken broth
• 2 garlic cloves, peeled and cut in half
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon black peppercorns
• 5 large sweet potatoes, scrubbed and sliced 1/8 inch thick
• ½ cup Brown Butter (recipe follows), melted
• 4 tablespoons Celia's Traditional Dark Balsamic Vinegar
• 4 tablespoons pure maple honey "B" grade if possible
• Garnish: fresh thyme

Directions

1. In a small saucepan, combine broth, garlic, rosemary, thyme, balsamic, maple syrup and peppercorns. Bring to a boil over high heat. Reduce heat, and simmer until reduced by half (¾ cup), about 10 minutes. Remove from heat, and strain; set aside.
2. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Line bottom of pan with a round of parchment paper, and spray again. Place pan on a piece of aluminum foil, and wrap to enclose base and sides of pan. Place springform pan on a rimmed baking sheet.
3. Place a layer of potatoes in prepared pan, overlapping slices and covering bottom of pan. Drizzle with broth mixture and Brown Butter. Repeat layers until all potatoes, broth, and butter are used. Cover with aluminum foil.
4. Bake for 45 minutes to 1 hour. Remove foil, and bake for an additional 15 to 20 minutes, or until top layer of potatoes is slightly browned. Remove from oven, and let cool, about 15 minutes.
5. Carefully remove aluminum foil from pan. Carefully release pan and invert onto a cutting board. Invert again onto a serving platter. Garnish with thyme and a drizzle of balsamic and maple syrup, if desired.
6. Serve warm.