Sweet Potato And Bacon Gratin Food

SWEET POTATO AND BACON GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
• Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
• In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
• In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
• Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

SO-CAL SWEET POTATO AND POTATO GRATIN

Steps:

• If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
• Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
• Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
• Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
• Let stand 10 minutes before serving.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

HOME SWEET POTATO HOME AU GRATIN

Steps:

• In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
• Preheat oven to 350 degrees F.
• Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
• Serve in the baking dish, garnished with chopped parsley.

BACON-SWEET POTATO AU GRATIN

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water on medium-low heat 8 to 10 min. or just until tender.
• Meanwhile, cook and stir bacon in medium skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add sugar; mix well. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
• Drain potatoes. Place half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
• Bake 25 to 30 min. or until potato mixture is heated through and cheese is melted.

SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO

Steps:

• Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
• In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
• In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
• Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
• Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
• Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.