Sweet Potato Holiday Gratin

• 4 Tbsp butter
• ¾ Cup of milk
• ¾ Cup Heavy whipping cream
• 2 Tbsp honey
• 1 Clove garlic, minced
• 8 oz. Laura Chenel goat cheese with cranberry OR
• 8 oz. plain goat cheese mixed with 1/3 Cup dried cranberries chopped
• 1-2 Tsp Salt and pepper
• 3 lbs. sweet potatoes, peeled and sliced 1/8-inch-thick
• ½ Cup panko plain breadcrumbs
• ½ Cup pomegranate seeds
• 2 Tbsp parsley, chopped

Pre-heat oven to 325⁰p

Brush 2 T. melted butter in a 9 x 13 baking dish. In a medium saucepan combine milk, cream, honey and garlic and bring to just a simmer. Remove from heat and whisk in the cranberry goat cheese and season with 2 t. salt and 1 t. black pepper.

Line the bottom of the baking dish with a slight overlapping layer of sweet potatoes. Top with ¼ c. of the milk and cheese mixture and spread evenly. Repeat the layering with remaining sweet potatoes and cream, pouring any excess on top. There should be about 4 layers.

Combine the breadcrumbs with the remaining 2 T melted butter and scatter over sweet potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for 45 minutes hour longer or until sweet potatoes are tender and the top is golden brown. Remove from oven and sprinkle pomegranate seeds and parsley on top. Let stand for 15 to 30 minutes before serving.

Serve with 2017 Papapietro Perry Sonoma Coast Pinot Noir.