SWEET POTATO GRATIN
This recipe is from the chef at a nearby golf club. Of course, he doesn't measure anything, so the original quantities were "to taste." The end result has always gotten rave reviews. Sept 2005 Update: Thanks to Thorsten for providing measurements and a photo!
Provided by Kathy
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Peel and slice yams 1/8" thick- easily done in a food processer.
- Layer yam slices (overlapping) lengthwise in a 13 x 9 casserole.
- Sprinkle with salt, pepper, brown sugar, and cinnamon.
- Repeat yam and spice layers.
- Pour whipping cream over everything so dish is half full.
- Bake 1 hour.
Nutrition Facts : Calories 142.9, Fat 5.6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 302.7, Carbohydrate 22.2, Fiber 3, Sugar 1.5, Protein 1.4
SWEET POTATOES AU GRATIN
This rich, sweet potato casserole couldn't be any easier to make-or more delicious to eat! -Patti Kirchhoff, Lake Geneva, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.
Nutrition Facts : Calories 412 calories, Fat 31g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 385mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO AND GRUYERE GRATIN
This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.
Provided by Sandy Wilson Wickberg
Categories Side Dish Vegetables Sweet Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g
SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES
This potato gratin dish uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh leaves in some vegetable oil.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
- Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
- Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.
Nutrition Facts : Calories 208 g, Cholesterol 6 g, Fat 9 g, Fiber 5 g, Protein 5 g, Sodium 135 g
SWEET POTATO AND SAUSAGE GRATIN WITH THYME
Categories Cheese Herb Side Bake Thanksgiving Sausage Leek Sweet Potato/Yam Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, place sausage in small bowl. Pour off any drippings in skillet. Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes. Pour into another bowl. Melt 2 tablespoons butter in same skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate sausage, broth mixture and leeks separately.)
- Arrange half of potatoes in 13 x 9x2-inch glass baking dish. Sprinkle with half of thyme. Season with salt and pepper. Sprinkle with 1/3 cup cheese. Top with half of leeks and all of sausage. Cover with remaining potatoes. Sprinkle with remaining thyme. Season with salt and pepper. Cover with remaining leeks. Top with remaining cheese. Pour broth over. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes. Cool slightly.
CELERIAC AND SWEET POTATO GRATIN
Make and share this Celeriac and Sweet Potato Gratin recipe from Food.com.
Provided by merron-iru kami
Categories Yam/Sweet Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 450 degrees.
- Coat an oven safe casseraole dish with non-stick spray.
- Arrange a layer of sweet potatoes, slightly overlapping. Sprinkle about a TB of flour on the potatoes, followed by salt and pepper, tarragon, 1 tb of butter (cut into small pieces)and 1 TB of cheddar.
- Repeat this process with the onions and celeriac, topping each layer with flour, butter, seasonings and cheese.
- Complete the gratin with a layer of sweet potatoes. Pour the cup of cream over the top of the casserole (slowly so it doesn't overflow). When it has sunk into the layers, season the top of the casserole, cover with tinfoil and bake until the vegetables are tender (about 45 minutes).
- Cover the gratin with the remaining cheddar cheese and return to the oven uncovered for an additonal 5 - 10 minutes so the cheese can melt.
Nutrition Facts : Calories 395.8, Fat 28.9, SaturatedFat 18.1, Cholesterol 94.5, Sodium 267.9, Carbohydrate 27.4, Fiber 3.6, Sugar 5, Protein 8.5
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