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4.7 from 18 votes

Anchovy, Chilli and Sweet Potato Gratin

This warming casserole makes a a great side or main dish.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 6
Calories: 470 kcal
Course: Side Dish , Main Course , Brunch
Cuisine: American

Ingredients

  • 2 pounds sweet potato, peeled and sliced thin
  • 8 anchovy fillets, chopped up
  • 3 large scallions white and green parts sliced
  • 2 tablespoon crunchy chili in oil
  • 1 ½ cups (354ml) heavy cream
  • ¼ cup (59ml) milk

Instructions

Make In The Oven
    Cup of Yum
  1. Preheat the oven to 400 degrees F / 200 degrees C / gas 6.
  2. to an oven dish add a layer sweet potato and top with some anchovies, chili and green onions.
  3. Then repeat with more layers until all the ingredients are gone.
  4. Pour the milk and cream over the mixture, make sure to press the top sweet potato rounds into the sauce. cover with some foil and bake at for 40 minutes.
  5. Then remove the foil and bake uncovered for about 20 minutes until done and tops nicely caramelised.
  6. Let it sit for about 15 minutes for the juices to thicken even further before serving.
Make In The Instant Pot
  1. Into an Instant Pot ready baking dish, add a layer sweet potato and top with some anchovies, chili sauce and green onions.
  2. Then repeat with more layers until all the ingredients are gone.
  3. Pour the milk and cream over the mixture, cover with some foil and place on an instant pot trivet.
  4. Add 1 ½ cups of water to the Pressure Cooker insert, place the dish on the trivet in the Instant Pot, close the lid, turn the valve to sealing, and set it to manual/ high pressure for 36 minutes.  
  5. Let cook until done and then do a quick release.
  6. Remove the potatoes in the dish from the Pressure Cooker, discard the foil and place the potatoes under the grill/broiler for 5 minutes until the top is golden and crispy.

Notes

  • Slice potatoes to the same size. Cut your potatoes to a similar thickness so that they cook at similar rates. Using a mandolin to cut the potatoes will help. Partially precook the sweet potatoes by boiling or cooking in the microwave before layering the casserole. Cook the sweet potato bake casserole on a baking sheet or tray for easy cleanup if it overflows while baking. Remove the foil during the last 20 minutes of cooking. The potatoes will easily pierce with a fork when the au gratin is done. For the Instant Pot version make sure the potatoes are submerged in the liquid. You may need to add a little more cream and milk to make sure. Let it sit for about 15 minutes for the juices to thicken even further before serving. Storage - keep leftovers in an airtight container inside the fridge for 4 days.
  • Slice potatoes to the same size. Cut your potatoes to a similar thickness so that they cook at similar rates. Using a mandolin to cut the potatoes will help.
  • Partially precook the sweet potatoes by boiling or cooking in the microwave before layering the casserole.
  • Cook the sweet potato bake casserole on a baking sheet or tray for easy cleanup if it overflows while baking.
  • Remove the foil during the last 20 minutes of cooking.
  • The potatoes will easily pierce with a fork when the au gratin is done.
  • For the Instant Pot version make sure the potatoes are submerged in the liquid. You may need to add a little more cream and milk to make sure.
  • Let it sit for about 15 minutes for the juices to thicken even further before serving.
  • Storage - keep leftovers in an airtight container inside the fridge for 4 days.

Nutrition Information

Calories 470kcal (24%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 18g (90%) Cholesterol 103mg (34%) Sodium 140mg (6%) Potassium 726mg (21%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 26885IU (538%) Vitamin C 6mg (7%) Calcium 129mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 470

% Daily Value*

Calories 470kcal 24%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 18g 90%
Cholesterol 103mg 34%
Sodium 140mg 6%
Potassium 726mg 15%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 26885IU 538%
Vitamin C 6mg 7%
Calcium 129mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.