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.
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 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.
* season with salt and pepper to taste, after cooking. Some cheddars are salty so I did not season before baking.