Chef Jean Doherty

This little recipe is both easy and delicious. If you use a little “cocotte” (a shallow, two-handled baking dish) to bake and serve it, it looks so fantastic when you bring it to the table. Your guests will be exclaiming “oh and ahh” before they even taste this delicious little gratin. Remember: presentation counts, guys!
 • 4 sweet potatoes
 • ½ lb of ricotta cheese
 • 2 eggs
 • ½ pint of milk
 • 1 bunch of parsley
 • 1 bunch of chives
 • Salt & pepper
Preheat the oven to 300 ° F
Peel the sweet potatoes and cut them into very thin slices. Use a mandolin if you have one. Wash and dry the chives and destalk the parsley. Set a few strands of chives aside for the garnish. Finely chop it all. Mix that with the ricotta, salt, and pepper. Pour this ricotta cheese preparation into the bottom of a previously-oiled gratin dish, or use individual little ramekins or “cocottes” (the serving looks so much nicer this way); then cover with the thin slices of sweet potato. Whisk the whole eggs with the milk, salt, and pepper and pour this mixture over the spuds. Bake for about an hour and a half. Remove from the oven and sprinkle with the reserved minced chives. Serve immediately with the meat of your choice, or serve it as a starter. As I always say: you are the chef!

Chef Jean Doherty