Sweet Potato Gratin – Lightened up, creamy, cheesy, seasoned sauce makes this sweet potato gratin simply irresistible!
I have the sweet potato gratin to END all other sweet potato gratins!
… maybe not ALL of ’em, but definitely the lighter ones. Only because it’s simple, kind of quick, annnd drenched in cheesy sauce. Sound good? I sure do think so!
HELLO friends! One simple question… Are you ready for Turkey day? I have my side dishes ready to go, and I *think* I am going to make a version of this Slow Cooker Honey-Soy Glazed Turkey Breast. If you have been around these Diethood parts for a while, you will have definitely noticed my love for all-things slow cooker 😜.
In as far as sides, I am 100% going with the following: (click on the pics for the recipes)
And this lovely, delicious, and truly wonderful SWEET POTATO GRATIN.
I’ve said a million times now that potatoes of any kind are not my drug of choice – I’ll usually choose brussels sprouts, but this Sweet Potato Gratin is just so cheesy and creamy and, yes, lighter, at the same time.
This gratin though, it has to sit around for a bit before you serve it. If served right away, while it’s still super hot, the creamy sauce won’t have enough time to thicken a bit and hold up. Which, if you ask me, it’s a great thing! That means you can make this side dish first, and free up the oven for the one that should be served hot.
Here’s what’s gonna go down when you make this. First, we’re going to slice the potatoes. Also, because we’re going for a lighter version of this traditional side dish, you are going to reach for a can of evaporated milk and push away the heavy whipping cream. There’s plenty of cheese in here to make up for some of those creamy calories.
The sauce will also include a handful of grated parmesan cheese, as well as swiss cheese or gruyere cheese – whichever one you have sitting around. A bit of thyme will also go in here, and some ground ginger and nutmeg.
All of that will be poured over our beautifully sliced sweet potatoes and go into the hot oven for about 50-some minutes.
Let it cool, then top it off with freshly grated parm, dried parsley, grab a fork and do your thang. 🍴
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 2 pounds sweet potatoes, thinly sliced
- 2 tablespoons all purpose flour
- salt and fresh ground pepper, to taste (I add about 1 teaspoon of salt and 1/2 teaspoon black pepper)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder OR ground red pepper
- 1 teaspoon dried thyme
- 1 can (12 ounces) evaporated milk
- 1/4 cup grated parmesan cheese
- 1/2 cup grated swiss cheese or gruyere cheese
- grated parmesan cheese for garnish (optional)
- dried parsley for garnish (optional)
Preheat oven to 350F.
Lightly grease a 9.5 inch baking dish with cooking spray and set aside.
In a large bowl, combine sliced sweet potatoes, flour, salt, pepper, ginger, nutmeg, pepper, and thyme; toss to combine.
Arrange one layer of sliced sweet potatoes, overlapping slightly, on the bottom of prepared baking dish.
Sprinkle with a bit of parmesan and pour about 1/4 cup of evaporated milk.
Repeat layers with remaining sweet potatoes, parmesan, and milk.
Top with swiss or gruyere cheese.
Cover with foil and bake for about 35 minutes.
Remove foil and continue to bake for 25 more minutes, or until top is browned and bubbly.
Remove from oven and let cool for 30 minutes.
Garnish with grated parmesan and dried parsley.
Adapted from Cooking Light
WW FREESTYLE SMART POINTS: 10