Chris' Recipes

Bon Appetite!

Sweet Potato Au Gratin

Written By: Chris - Jul• 14•15

Both Bill and I enjoy sweet potatoes.  He tends request them over the white ones, but we really eat them because of their flavor and not necessarily because they are healthier then the white variety.  Sweet potatoes can be substituted for white potatoes in many recipes.  Like regular potatoes, sweet potatoes can be baked, mashed or roasted for delicious side dishes.

Despite their similar classification by the USDA, sweet potatoes and white potatoes have a number of nutritional differences, with sweet potatoes offering greater nutritional benefits. They contain more fiber, vitamin A and potassium than white potatoes, which can benefit your vision, immune system and the health of your skin.

I was grilling the other night wanted to create something rich to serve with my grilled dinner.  I came up with this recipe based on ingredients that I had on hand in my fridge and pantry.  Typically I would use heavy cream, but only had half and half.  I often use it in place of heavy cream because I think it’s just a little healthier for us.  Just keep in mind that you should use just a little less though because it isn’t as thick as the cream; so long as you’re not trying to whip it – it works fine as an adequate substitute.

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Ingredients:

1 large Sweet Potato, thinly sliced
1 large Sweet Onion, thinly sliced
1 Cup Half & Half (cream could be used for a richer taste) 
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
Nutmeg, fresh grated if desired
Salt and Pepper, freshly ground to taste

Preheat oven (or grill) to 400 degrees.

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Using a mandolin, slice sweet potato and onion very thin.

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In a eight inch square, greased baking dish, arrange the potatoes and onion slices in even layers. Sprinkle with a bit of both mozzarella and parmesan cheese. Drizzle with a bit of the half and half and season with salt and pepper.

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Repeat layers, topping with the remaining ingredients, ending with cheese on the top.

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Cover with foil and bake for 30 minutes, remove cover and continue baking for an additional 20 to 30 minutes until the liquid has been absorbed and the potatoes are cooked through and the top is browned.  I like to use the grill and place the dish on the top rack.

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Allow the potato dish to rest, cooling slightly so that it sets up and you can cut it into squares.

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The inside will be soft and smooth with layers of rich, creamy cheese, onions and potatoes; while the top is crispy and browned.

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We enjoyed this as a side dish with fresh grilled asparagus and bone-in pork chops, paired with an amazing CROZE 2013 Chardonnay.  Delicious!

Enjoy!
Cheers!
~Chris

 

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2 Comments

  1. […] enjoyed this roast with sides of Sweet Potato Au Gratin, stuffed mushrooms and asparagus.  I also did a seasonal roasted beet salad, which included some […]

  2. […] enjoyed this meal with an au gratin potato dish, and paired with a wonderful 2010 Petite Syrah made by Mitch Cosentino at […]

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