Savory Winter Sweet Potatoes Gratin Recipe
This sweet potatoes gratin recipe is soooo luscious and creamy you might just keel over from delight. A down-home taste of country cooking perfect for fall.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
- 2 pounds sweet potatoes peeled and cut into 1/8-inch slices (unrinsed)
- 2 cups milk
- 1/2 cup cream cheese
- 1 1/2 teaspoon sea salt
- 1 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons cold butter chopped
- 2 cloves garlic diced
- Salt and pepper
- 1/2 cup crème fraîche
- Chopped parsley for garnish
Preheat oven to 350°F (176°C). Dot the bottom of an 8x8 baking dish or standard 3-4 quart casserole dish with the butter.
In a large saucepan over medium heat, bring sweet potatoes, milk, cream cheese, salt, nutmeg, cinnamon and ground cloves to a simmer. Turn heat to low and simmer for 10 minutes, stirring and turning over the sweet potatoes at least once a minute.
Once the sweet potatoes are done simmering, add half of the sweet potatoes to the baking dish. Sprinkle gently with salt and pepper, and spread around half of the crème fraîche. Sprinkle with half of the garlic.
Add the rest of the sweet potatoes to the dish, and finish with another layer of salt and pepper, the rest of the crème fraîche, and the remainder of the diced garlic. Pour the remainder of the sweet potatoes cooking liquid into the dish.
Slide baking dish into oven and cook for 40 minutes, or until the top is golden brown. If you like, finish it with 2 minutes in the broiler to get the golden brown top. Allow to sit 10 minutes before serving, garnished with chopped parsley.
Calories: 243kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 472mg | Potassium: 298mg | Fiber: 3g | Vitamin A: 16950IU | Vitamin C: 27.2mg | Calcium: 120mg | Iron: 0.7mg