Sweet Potato & Kumato® Gratin with Sage-Brown Butter Cream


6Sweet Potato & Kumato® Gratin with Sage-Brown Butter CreamServes 6

Prep Mins

1010 Mins 60 Mins 70 Mins

Total Mins



  • ½ cup unsalted butter, cubed, plus more as needed
  • 1 cup heavy cream
  • ½ cup unsalted vegetable stock
  • 10-12 fresh sage leaves 
  • 3 garlic cloves, peeled  
  • ½ tsp. Kosher salt, plus more to taste
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. freshly grated nutmeg
  • ½ cup grated Parmesan cheese, plus more for garnish
  • 1-½ lb. sweet potatoes, sliced ⅛” thick
  • 1 package Kumato tomatoes, sliced ½” thick
  • Fried sage leaves, for garnish (optional)


  • Preheat the oven to 400°F.
  • Heat a medium saucepan over medium heat. Add the butter and cook until it has browned and smells nutty, whisking often. Add the cream, stock, garlic cloves, sage leaves, Kosher salt, black pepper and nutmeg. Simmer for 30 minutes. Turn off the heat and whisk in the parmesan until melted. 
  • Layer the tomato and sweet potato slices into the baking dish, then pour over the brown butter cream. Bake until bubbly and sweet potatoes are tender, about 40-50 minutes. Garnish with fried sage leaves, if using.

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