So easy, so sweet potato gratin

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Whenever I am invited to a potluck, I instinctively offer to make dessert, but recently, I volunteered to bring a vegetable -- I was anxious to try a new dish one of my enthusiastic assistants had developed.

The recipe was for a sweet potato gratin, which had been fashioned after a similar dish I had created using Yukon Gold potatoes and creme fraiche. My talented helper, Emily Bell, had replaced the white spuds with sweet potatoes and used rosemary in place of thyme as a seasoning. She also had included some grated Gruyere cheese to enhance the flavor of the tubers.

Nothing could be simpler to assemble. A layer of peeled, thinly sliced sweet potato rounds are nestled in a baking pan, sprinkled with rosemary, salt and pepper, then topped with creme fraiche and grated cheese.

After a second layer is added, the gratin is baked until the potatoes are tender and the top is slightly crusty and golden.

A definite bonus is that this vegetable dish can be cooked several hours ahead and needs only to be reheated at serving time.

These delicious potatoes would make a worthy accompaniment to all sorts of hearty entrees. Ham, roast pork or chicken and grilled sausages would all pair beautifully with this delectable gratin -- a definite advantage when choosing a dish for a potluck. And the bright orange hue of the potatoes provides a much needed burst of color to a cold weather menu.

Emily's winter sweet potato gratin

1 tablespoon unsalted butter, softened for greasing the baking dish

3 pounds sweet potatoes, peeled and thinly sliced into rounds

1½ teaspoons dried rosemary, crushed, divided