Sweet Potato and Pear Gratin

Presented by: Holly Corey, from Burien

serves 8


  • 2 1/2 pounds Bosc pears, peeled, cored and cut into 1-inch thick rings
  • 1 1/2 pounds sweet potatoes, peeled and cut crosswise into 1-inch thick slices
  • 4 ounces blue cheese, crumbled (about 1 cup)
  • 1 1/2 teaspoons fresh thyme, finely chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons butter


Preheat oven to 400 degrees. Butter 1.5-quart baking dish. Arrange half of the pears and sweet potatoes, alternating slices in a single layer in the bottom of the dish. Sprinkle with half of the blue cheese, thyme, salt and pepper. Dot with half of the butter. Repeat layering with remaining pears, sweet potatoes, cheese, butter, thyme, salt and pepper. Cover and bake 30 minutes. Uncover, continue baking until tender and golden, 20 to 25 minutes.


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