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Sweet Potato Gratin
This Sweet Potato Gratin is fairly guilt-free and unbelievably delicious! It can be served warm or cold, winter or summer, and the no-recipe recipe can be easily adjusted to make smaller or larger batches.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 - 10
Ingredients
- 3½ pounds fresh sweet potatoes - any variety skin-on, thinly sliced
- 1 large onion thinly sliced (about 1 – 1¼ pounds)
- 7 ounces sharp white cheddar cheese such as Tillamook, shredded
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F.
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Lightly coat an 8½ x 13-inch (3 quart or 2.8 liter) casserole dish with butter and set aside.
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Scrub and thinly slice the sweet potatoes*, and peel and thinly slice the onions.
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Begin by layering the sweet potato slices on the bottom of the casserole dish, then add a thin layer of the sliced onions, then some shredded cheese. Lightly season with salt and pepper, and repeat the layering process, ending with plenty of shredded cheese on top of the casserole.
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Cover casserole pan with aluminum foil (spray the underside with some cooking spray if you’re concerned about the cheese sticking), and bake for 30 – 40 minutes. Carefully remove the pan from the oven and check the tenderness of the sweet potatoes – they should be fall-apart soft and tender when done. If there is excess liquid in the pan*, carefully pour or spoon it out, then, cover the pan and bake again until potatoes are soft. Remove the foil, add more cheese on top (optional), and bake for 10 more minutes to finish.
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Too serve, garnish with fresh herbs (fresh thyme and sage work beautifully). If serving chilled or at room temperature, allow gratin to cool completely before covering and refrigerating. May be refrigerated for up to two days.
Recipe Notes
*If you prefer to peel your sweet potatoes, go ahead. I love the texture and color (and nutrition) that the peels add the dish, so I leave then on.
*Some varieties of sweet potatoes seem to produce more liquid while cooking than others. This doesn’t affect the dish in any way, but I generally pour or spoon out most of the excess liquid when I pull the pan out of the oven at the 30-40 minute mark to check it.
This recipe is a Bacon Fatte Original!