Cheesy Sweet Potato Gratin
I think Potato Gratin has to be one of the most deliciously decadent side dishes out there! Potatoes, cream, butter, cheese – yes please! I don’t eat potatoes on the medical diet that I follow but I can tolerate sweet potatoes so I decided to create this Sweet Potato Gratin to fulfill my cravings!
I find sweet potatoes easier to digest as they are less starchy than white potatoes and I often use them in cooking such as in my Sweet Potato, Goats Cheese & Lentil Salad with no adverse effects. In this dish, they add a slight sweetness but the overriding flavour is definitely the cheese!
To start making the sweet potato gratin you need to preheat your oven to 220C (420F). Next you need to grease an ovenproof dish by rubbing a knob of butter all over the inside of it. My dish was around 20x15x5cm. It needs to be deep enough for about 4 layers of the ingredients.
Next, peel the sweet potatoes and slice very thinly. (You need to get them as thin as you possibly can so that they cook through well in the oven. You can do this by hand but a mandolin is best (and fastest) for this if you have one).
Once the potatoes are sliced, warm the cream and milk over a low heat in a saucepan. (I use almond milk as I don’t have regular milk on the diet that I follow but you can use any milk that suits your diet. Normal cows milk, soya milk, oat milk etc they will all work just as well in this recipe).
Peel and crush the garlic cloves and add to the cream and milk. Next, add a pinch of nutmeg and season well with salt and pepper. Grate the cheddar cheese and then you are ready to layer up the Sweet Potato Gratin. (I like to use a mature or extra mature cheddar to get that really cheesy flavour!)
Start by arranging a layer of the sweet potato slices on the bottom of your dish. Then pour over a quarter of the milk and cream mixture and sprinkle over a quarter of the grated cheddar cheese.
Repeat those steps another 3 times (another layer of potatoes, then more milk and then more cheese) so that you have 4 layers of each ingredient in total. Make sure to finish with a layer of grated cheddar cheese on the top.
Finally, place the dish into the oven and cook for around 90 mins until the cheese has browned on the top and the sweet potatoes are cooked all the way through. (You can check this by inserting a knife or a skewer through the gratin to check they are soft). Cooking times may vary depending on the thickness of the slices of sweet potato that you cut and your oven so it’s always best to check it’s soft all the way through
Serve hot from the oven as a side to a roast dinner or steak! You can even have it alongside a salad as a dish on its own! We had ours on Sunday lunch with a huge Roast Rib of Beef! It was delicious. Layers of creamy, cheesy deliciousness that was a real crowd-pleaser around our dining table!
Sweet Potato Gratin
Ingredients
- 6 large sweet potatoes
- 500 ml double cream
- 300 ml almond milk (or another milk of your choice)
- 3 cloves garlic
- 300 g cheddar cheese (mature is best for taste)
- butter to grease the dish
- salt and black pepper
Instructions
- Preheat the oven to 220C (420F).
- Grease an ovenproof dish by rubbing the butter all over the inside of it.
- Peel the sweet potatoes and slice very thinly (as thin as you possibly can - a mandolin is best for this if you have one).
- Warm the cream and milk over a low heat in a saucepan.
- Peel and crush the garlic cloves and add to the cream and milk.
- Add a pinch of nutmeg and season well with salt and pepper.
- Grate the cheddar cheese.
Layering the Sweet Potato Gratin
- Start by arranging a layer of the sweet potato slices on the bottom of your dish.
- Pour over a quarter of the milk and cream mixture and then sprinkle over a quarter of the cheddar cheese.
- Next another layer of potatoes, then more milk and then more cheese so that you have 4 layers of each ingredient in total.
- Make sure to finish with a layer of cheddar cheese on the top.
- Place the dish into the oven and cook for around 90 mins until the cheese has browned on the top and the sweet potatoes are cooked all the way through. (You can check this by inserting a knife or a skewer through the gratin to check they are soft).
- Serve as a side to a roast dinner or even a steak!
Allergy & Dietary Information for Cheesy Sweet Potato Gratin
This recipe is Grain-Free, Gluten-Free & Refined-Sugar Free. It’s also suitable for Paleo, Vegetarian & Low Carb Diets.
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That au Gratin is to die for!!! It looks absolutely delish!!!
It was amazing – too good! I wanted to eat the whole dish but there’s an entire block of cheese in there!
Thank you so much for sharing with us.So easy to make and so delicious too.
looks so delicious,must try recipee, thanks for sharing