Sweet-Potato and Two Cheese Gratin

Growing up we never ate sweet potatoes.  My mother nor grandmothers ever made them.  As an adult I find it a little odd considering I grew up in the south.

My first encounter with sweet potatoes was a few years ago. I believe it was actually canned yams with broiled marshmallows on top.  I wasn't impressed. The next time I had sweet potatoes, again I think it was canned yams, they had a brown sugar pecan topping.  Much better than the marshmallows but I still wasn't  jumping on the sweet potato boat.

Before I decided to write off them completely I thought I'd give this recipe from Taste of the South Magazine.  I love au Gratin potatoes and love fontina cheese.  I thought maybe this it!  I was hopeful and thankful I didn't have to open a can of yams.

I'm so glad I made these!  They were wonderful!  I will definitely be making these for Thanksgiving this year.

Let's Get Started:

Sweet-Potato and Two Cheese Gratin

recipe from Taste of the South

5 large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1/2 cup plus 3 Tablespoons shredded Fontina cheese, divided

1/2 cup plus 3 Tablespoons grated Parmesan cheese, divided

1 cup heavy whipping cream, divided

Garnish with fresh thyme or parsley

Pre-heat oven to 400 degrees F

Generously coat a 2 1/2 quart baking dish with nonstick cooking spray.  Set aside.

Place a layer of sweet potatoes overlapping in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and 1/4 cup cream.  Repeat layers 3 times.

Cover with aluminum foil.

Bake for 1 hour, Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes.

Bake, uncovered, until cheese is golden brown, approximately 15 minutes.

Garnish with thyme or parsley.

Print Recipe Here