|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole.
This easy gratin is a nice way to enjoy sweet potatoes. The simple combination of sweet potatoes, cream, and cheese makes a great side dish for just about any family meal.
- 2 tablespoons butter
- 1 1/2 to 2 pounds sweet potatoes
- Garnish: Kosher salt and freshly ground black pepper, to taste
- 6 tablespoons cheese (Parmesan)
- 1 cup heavy cream
Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
Arrange about one-third of the sweet potato slices in the prepared baking dish.
Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
Cover the casserole tightly with foil. Bake for 25 minutes.
Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
If you like a crunchy breadcrumb topping, toss 1 cup of soft bread crumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the sweet potatoes after you remove the foil. Bake for 20 to 25 minutes longer, or until the potatoes are tender and the topping is browned.