Sweet Potato Gratin
- Prep Time 0:25
- Cook Time 0:50
- Estimated Cost $11.50
- 10 Comments
I cannot stand marshmallow-y sweet potatoes. I realize they’re popular, but I happen to think they’re gross. Why would you cover up already sweet sweet potatoes with goopy, sugary marshmallows? I prefer my sweet potatoes contrasted with classic Fall-y savory ingredients—rosemary, onions, Parmesan. It doesn’t get any better than that. Bring this one out at Thanksgiving this year and help your guests forget the gelatinous sludge of Thanksgivings past.
- 1 large or 2 medium sweet potato(es), skin on, sliced thinly $1
- 1 large tart apple, such as Granny Smith, sliced into rounds $0.50
- 1/2 onion, sliced $0.50
- 1 tbsp fresh rosemary leaves, chopped (roughly 1 twig) $1
- 3/4 cup sour cream $1.50 for 6 oz
- 2/3 cup milk $1.50 for a pint
- 2 tbsp unsalted butter, melted $1.50 for a stick
- 1/4 cup grated Parmesan $4 for 10 oz.
- salt and pepper to taste Pantry
Recipe Serves 3-4
- Preheat oven to 400 degrees F. Use the butter wrapper or a little olive oil to grease an 8" or 9" pie plate or square pan.
- Bring a pot of lightly-salted water to a boil. Add sliced sweet potatoes and reduce to a simmer. Cook for 6-8 minutes or until sweet potatoes are soft. Drain and cool slightly.
- Whisk together the sour cream, milk, melted butter, rosemary, salt and pepper to taste. Set aside.
- Arrange the sliced sweet potatoes, apples and onions in circling layers in the pan. Pour the sour cream-milk mixture over the entire pan, making sure to cover completely. Sprinkle with the Parmesan. Cover tightly with foil.
- Bake, covered with foil for 30 minutes. Remove foil and bake uncovered for 15-20 minutes, or until cheese is bubbly and browned in spots and potatoes are fully cooked.
- Serve hot.