Gratins are my fall back on side-dish when I don’t have anything else to serve with roasted meat. I always have a few potatoes, as well as sweet potatoes in the pantry, just in case, I need something to eat for lunch, or a thicker for a soup or stew or a weekend hash. A few other staples in our kitchen are good butter, heavy cream and rosemary. Guarantee you will always find these three items lurking somewhere.
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 eating 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 dreamy 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.
HAVE YOU ENTERED OUR GIVEAWAY? IT IS DELICIOUS!
Ingredients
- 1 sweet potato, peeled
- 1 medium russet, peeled
- 1 tablespoon fresh rosemary, crushed between finger tips
- 1/2 pint heavy cream
- 1/4 cup white cheddar, grated
- 1 tablespoon olive oil
Directions
- Heat the oven to 325.
- Using a pastry brush, coat a shallow baking dish with the 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.
- Serve.
- Eat.
- * season with salt and pepper to taste, after cooking. Some cheddars are salty so I did not season before baking.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
This gratin rocks my world! It looks lovely!
Looks beautiful. But no salt? No cracked pepper?
what a lovely side dish, I’ve always been a fan of potato gratin, I mean… who hasn’t?
How funny! I just made a sweet potato gratin recently, though it was slightly different. These things are TERRIBLE for you but gosh darn it they taste wonderful!
I’m giggling at your very liberal use of the word “healthier” here. Let’s call your stunning gratin just what it is: beautiful, rich, tempting, appealing, and a perfect date to a big juicy roast. You know what’s healthy? Flax. But trust me: a roast would never take flax to the prom. (There’d be nowhere to pin a corsage, for one.)
Perfect. I love gratins but often feel that the bechamel takes over – that it is all you taste. I’m sure the flavor of the vegetables and the rosemary came through here. Yummy.
This looks like a very delicious side dish. Thanks for sharing your recipe.
Beautiful gratin! Everything is better with sweet potatoes:)
Now this is a great looking gratin. And sweet potato in any recipe would find a welcome spot on our table. Great recipe!
I Love simple versions of recipes – have you tried Jamie Olivers version of lasagne with creme freshe, anchovies and parmesan making up the bechamel sauce – SO yummy and so much easier!
I’m well impressed at how pretty you’ve managed to make gratin Denise
!
I’m a pretty big potato fan too. And I get a bit steamed when people chide them for being “bad.” The poor spuds.
Love your use of sweet potatoes and traditional russets. This gratin sounds simple. And lovely.