SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET POTATO GRATIN
Serve your family with this casserole that's made with sweet potatoes - a perfect French dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Butter 2-quart baking dish or gratin dish. Layer sweet potato slices to fill dish.
- In 1-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add half-and-half, stirring constantly, until mixture boils and thickens. Stir in cheese and nutmeg. Remove from heat; pour cheese sauce over sweet potatoes.
- Cover; bake 40 minutes or until potatoes are just tender. Bake uncovered 30 to 35 minutes longer or until golden. Let stand 15 minutes before serving.
Nutrition Facts : Calories 322, Carbohydrate 33 g, Fat 2 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 466 mg
SWEET POTATO GRATIN
Provided by James Briscione
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Peel the sweet potatoes, and then slice them into even rounds (1/8-to-1/4-inch thick). A mandoline or the slicing attachment on a food processor is the best way to do this.
- Place the sliced sweet potatoes in a large mixing bowl. Add the garlic, salt and pepper. Toss well to coat.
- Coat the inside of a 3-quart baking dish with the butter. Arrange an overlapping layer of sweet potatoes on the bottom of the dish in a clockwise pattern. Sprinkle around some of the Parmesan and Gruyere cheeses. Continue layering the gratin, going in a counter-clockwise direction (this will keep the gratin from falling over on your plate after it is cut). Again, add some of the cheese before adding the next layer. Continue alternating layers until the gratin is full.
- Bring the half-and-half to a simmer on the stovetop and pour it over the potatoes. Cover the baking dish with aluminum foil and place a heatproof dish on top of the foil. Place in the oven to bake for 20 minutes.
- Remove the foil from the baking dish and cover the top of the gratin with some extra grated cheese. Continue baking until the top is golden brown and bubbling, 20 to 30 minutes more. Remove from the oven and cool 20 minutes before serving.
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 GRATIN
This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 22 g, Fiber 3 g, Protein 3 g, SaturatedFat 14 g
YUKON GOLD AND SWEET POTATO GRATIN
Categories Dairy Potato Vegetable Side Bake Christmas Thanksgiving Vegetarian Casserole/Gratin Root Vegetable Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
- Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.
SWEET POTATO GRATIN
Steps:
- Preheat oven to 350 degrees F.
- Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
- Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.
HOME SWEET POTATO HOME AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
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 POTATO AU GRATIN
This dish is so different yet so delicious. I have been waiting all year so that I can cook this for Thanksgiving to wow everyone. My boyfriend ate every bit of the leftovers, and he can't wait for me to fix it again!
Provided by ArtofAimee
Categories Low Protein
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 850.3, Fat 55, SaturatedFat 34.1, Cholesterol 194.2, Sodium 988.3, Carbohydrate 80, Fiber 10.7, Sugar 14.9, Protein 12.6
SWEET POTATO GRATIN
This elegant sweet potato gratin comes from Cooking Light's Editor-in-Chief Hunter Lewis. Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.
Provided by Hunter Lewis
Time 2h
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with cooking spray.
- Combine first 6 ingredients in a bowl; toss.
- Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.
- Cover pan with foil; bake 35 minutes. Uncover; bake until browned and bubbly and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving.
Nutrition Facts : Calories 211, Carbohydrate 30 g, Cholesterol 22 mg, Fat 5.7 g, Fiber 4 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 331 mg, Sugar 10 g
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 & WHITE POTATO GRATIN
This is a variation on the fabulous recipe in Williams-Sonoma's Holiday Celebrations cookbook. I made it a bit simpler by substituting cheddar for the fontina (not a really close substitution, I know, but I'm so much more likely to have it on hand, and it still tastes great!), replacing the fresh thyme with dried, and adding a French-fried onion topping instead of breadcrumbs, which adds a lovely flavor. I prefer goat cheese to the feta myself, but feta works just fine if you can't find the goat cheese. By the way, as an Italian, I am pleading with you NOT to use the canned powder masquerading as Parmesan cheese! The bagged, pre-shredded cheese I'll allow, however! :)
Provided by ItalianMama
Categories Yam/Sweet Potato
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
- Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
- In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
- Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
- Pour the chicken broth and cream over the potatoes.
- Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
- Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.
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
POTATO, BEETROOT AND SWEET POTATO GRATIN
If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA.
Provided by taxingwoman
Categories Yam/Sweet Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200°C.
- Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.
- Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses.
- Cover gratin with a layer of baking paper and wrap with foil.
- Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.
- Remove foil and paper and bake further 20-30 minutes or until top is golden.
- Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.
Nutrition Facts : Calories 653.6, Fat 54.7, SaturatedFat 32.2, Cholesterol 187.6, Sodium 198.5, Carbohydrate 33.2, Fiber 4, Sugar 3.5, Protein 10.4
SWEET POTATO GRATIN
Provided by Bobby Flay
Categories Side Bake Thanksgiving Casserole/Gratin Spice Sweet Potato/Yam Fall Family Reunion Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375°F.
- 2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.
- 3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
- 4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
CHEESY SWEET POTATO, POTATO AND SAGE GRATIN
Steps:
- Preheat oven to 200°C / 180 °C fan-forced
- Grease an 8 cup capacity (2 litre) baking dish with the butter
- Finely chop garlic and sage together
- Arrange a layer of white potato slices onto the base of the dish, overlapping slightly. Season with salt and pepper and sprinkle with a small amount of the chopped garlic, sage and cream. Add 2 tbsp. of the cheese over the potatoes
- Next, top with a layer of sweet potato slices and continue layering with the garlic, sage, cream and cheese. Repeat layers of white potato and sweet potato until all of the vegetables have been used
- Top the final layer with remaining cheese and season again with salt and pepper
- Bake 55-60 minutes or until potatoes are cooked and top is golden. Stand for 5-10 minutes before serving
SWEET POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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 GRATIN
Sweet and savory gratin packed with flavor and nutrition.
Provided by souplover Sue
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
- Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 29.2 g, Cholesterol 95.2 mg, Fat 27.6 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 17 g, Sodium 412.5 mg, Sugar 5.8 g
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- Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
- Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
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- Heat butter in a small skillet over medium high heat, add chopped onion, and saute until tender and translucent, about 2-3 minutes. Add minced garlic, and cook for 30 seconds until fragrant. Pour heavy whipping cream and stir. In a small bowl, make a slurry of the warm heavy cream and arrowroot starch. Add back to the skillet and stir well until sauce thickens. Turn off the heat and set aside.
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- Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.
- Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.
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- Add thyme and season with salt & pepper. Allow the cream sauce to come to a gentle boil over medium heat.
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- Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish. Melt the butter in a large saucepan. Add the leeks and thyme and season with salt and pepper. Cover and cook over moderate heat until the leeks soften, about 5 minutes. Uncover and cook until any liquid has evaporated. Add the cream and bring to a boil, then remove from the heat.
- Spread the prunes between sheets of plastic wrap and use a rolling pin or meat pounder to flatten them to a 1/4-inch thickness. Peel the sweet potatoes and slice them 1/8 inch thick. Strain the leeks, reserving the cream.
- In a large bowl, toss three-fourths of the sliced sweet potatoes with the leeks and prunes and season with salt and pepper. Spread the sweet potatoes in the prepared baking dish and arrange the remaining sweet potato slices on top in a decorative pattern. Pour the reserved leek cream evenly over the sweet potatoes.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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