Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Sweet Potato Gratin


3 large sweet potatoes (about 2 pounds)
1½ cups evaporated milk, divided
1 teaspoon cinnamon
pinch ground cloves
pinch ground nutmeg
2 teaspoons salt
1 teaspoon pepper
1 ½ cups (6 ounces) shredded cheddar cheese, divided
2 tablespoons of butter, cut into pats, plus more for greasing
¼ cup toasted and chopped pecans (or almonds)

Preheat oven to 400 °F. Lightly grease a baking dish, one that fits in a Dutch Oven. Cut sweet potatoes into 1/8-inch-thick slices, using a mandolin or sharp knife. In a bowl, whisk together evaporated milk with cinnamon, cloves, nutmeg, salt and pepper. In a large bowl, toss potatoes with ½ cup milk mixture. Layer half of the potatoes into the greased skillet and sprinkle with half of the cheese. Layer the rest of the potatoes over the cheese. Pour the remaining 1 cup of evaporated milk over the potatoes and top with the rest of the cheese.

Dot the top of the gratin with the pats of butter and hang over medium high, cook for about 10 minutes or until its start bubbling.  Then bake for 35 minutes. Uncover the gratin and bake for another 15-20 minutes, until the sweet potatoes are tender and cheese is golden brown. Cool the gratin on a wire rack for 5 minutes and sprinkle with pecans before serving.

Grated cheddar cheese is sprinkled in layers to ensure a gooey, bubbling crust.