twice-baked sweet potato gratin

For the longest time, I didn’t like sweet potatoes.  I bypassed them at the market and snubbed them on restaurant menus.   I think my aversion to this particular tuber were those sweet potato casseroles that were piled with marshmallows and set under the broiler to turn the fluffy topping to a molten goo.  I know most people gravitate toward that kind of excess, but I prefer a more savory side.   Enter the twice-baked sweet potato gratin.

bake for an hour

And I promise these gratins are just as decadent as those sugary-topped casseroles, but instead of flamed marshmallows, it’s melty gruyere.  Instead of brown sugar and nutmeg, it’s fresh rosemary and black pepper.  

scoop out the flesh

Best of all — it couldn’t be easier to make.  Bake the potatoes for an hour, then scoop out the soft flesh.  Use a potato ricer or hand mixer to mash the spuds and add a pat of butter, a little milk, some freshly chopped rosemary, salt and pepper to the mix.

Stir in most of the cheese but save a little to sprinkle on top.  Then it’s into the oven for a second bake and 2-3 minutes under the broiler for a nice golden color. 

If you’re a sucker for those long cheesy strands of goodness, you won’t be disappointed here.  One forkful and you’ll be swooning.  

5 from 1 vote

Print

Twice-Baked Sweet Potato Gratin

Prep Time

20 mins

Cook Time

1 hrs 25 mins

Total Time

1 hrs 45 mins

 

Not your average sweet potato casserole - this one is rich with gruyere cheese and nary a marshmallow in site!

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 257 kcal

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 teaspoon rosemary chopped fresh
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 1/4 cup milk
• 1 tablespoon butter
• 1 1/2 cups gruyere cheese shredded, divided

Instructions

1. Preheat the oven to 375 degrees.
2. Place the potatoes on a baking sheet lined with aluminum foil and bake for 45 minutes to an hour - or until potatoes are cooked through. Remove from oven and cut each potato in half. Let the potatoes cool until you can handle them, then scoop out the flesh into a bowl.
3. Use a potato ricer or hand mixer to puree the potatoes. Stir in the rosemary, salt and pepper. Add the milk and butter and stir until butter has melted. Add 1 1/4 cups of gruyere and stir to combine. Set aside.
4. Spray 4 half-cup ramekins with vegetable spray. Divide the sweet potatoes among the ramekins and smooth the tops with the back of a spoon. Sprinkle with the remaining cheese.
5. Can be made in advance to this point and refrigerated until ready to bake.
6. To bake the gratins, preheat the oven to 350°. Place the gratins on a baking sheet and bake for 15 minutes until warmed through then turn on the broiler and cook for an additional 2-3 minutes until lightly browned. Serve.

Nutrition Facts

Twice-Baked Sweet Potato Gratin

Amount Per Serving

Calories 257 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Cholesterol 42mg 14%

Sodium 388mg 16%

Potassium 422mg 12%

Total Carbohydrates 23g 8%

Dietary Fiber 3g 12%

Sugars 5g

Protein 11g 22%

Vitamin A 329.5%

Vitamin C 3.3%

Calcium 37.9%

Iron 4.2%

* Percent Daily Values are based on a 2000 calorie diet.

Related Posts