Gratins are my fall back on side-dish when I don’t know what else to serve with roasted meat. I always have potatoes, as well as sweet potatoes in the pantry, in case, I need something to eat for lunch or a thickener for a soup or a weekend hash. By keeping a few other staples such as butter and heavy cream around, this recipe can be made in a flash.
I have to admit I am a potato kind of girl, and if I could eat them every day, I would. I grew up eating them, and I will die to eat them. One of my favorite food-related childhood memories is potato gratin. Steaming hot, bubbly with richness, and slightly mashed potatoes. God, I loved it!
Normally I made gratins with a rich bechamel; which is another favorite of mine. This take on a classic recipe is a bit healthier, or at least that is what I am telling myself. Instead of making a creamy bechamel, I literally poured the heavy cream over the layered sweet potatoes and then sprinkled a little white cheddar over the top. It still came out steaming hot and bubbly; just a little healthier this time.
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Sweet Potato Gratin
*serves 4 – 6
1 sweet potato, peeled
1 medium russet, peeled
1 tablespoon fresh rosemary, crushed between fingertips
1/2 pint heavy cream
1/4 cup white cheddar, grated
1 tablespoon olive oil
Heat the oven to 325.
Using a pastry brush, coat a shallow baking dish with olive oil.
Slice the sweet potato and potato very thin; I use a mandoline.
Layer the potatoes in the baking dish, I like to alternate, to make it pretty.
Sprinkle the rosemary over the top.
Pour the cream, evenly over the top, and then sprinkle with the cheese.
Put into the oven and bake for 25 minutes, or until bubbly.
* season with salt and pepper to taste, after cooking. Some cheddars are salty so I did not season before baking.