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.