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.
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