Sweet Potato Gratin With Gingersnap Crust

6 Idaho/Russet baking potatoes, sliced
6 sweet potatoes, sliced
12 eggs
2 qt. heavy cream
1 onion, sliced
1/2 lb. butter
1 c. ground Graham Cracker crumbs
1 box ground brown gingersnap cookies
2 tbsp. salt
pepper to taste
1/2 tsp. nutmeg

Layer the sliced potatoes and onions with the mixture of eggs, heavy cream, and spices. Mix the cookie crumbs with the butter and put on the top (for the last half hour of baking time.) Bake for 2 hours at 350 degrees.

Recipe Summary:
Yield: 15-18 servings

Other recipes by Shelter Harbor Inn:
Cornbread Sage Stuffing

Recipe Provided By:
Shelter Harbor Inn
Westerly, RI

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