Sweet Potato and Rosemary Gratin
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Rest/Cool Time
30 mins
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Servings
8
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Calories
102 kcal
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Course
Side Dish
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Cuisine
Vegetarian
Sweet Potato and Rosemary Gratin
Description
The recipe begins by soaking slices of sweet potato with buttermilk and garlic to infuse flavor and soften the slices. These are then layered in a parchment-lined cake pan with garlic, minced rosemary, grated Parmesan, salt, and pepper. The layers build a creamy and aromatic base.
Baking the covered gratin at 375°F until the potatoes are fork tender ensures the interior cooks through while retaining moisture. After removing the foil, the gratin is inverted onto an oven-safe dish and sprinkled with extra Parmesan. A brief broil crisps and browns the cheese for a golden top with a slight crunch, contrasting the creamy layered potatoes below.
The combination of sweet potatoes and rosemary delivers an earthy, slightly sweet flavor, complemented by savory garlic and nutty Parmesan. Serving the gratin sliced allows for neat portions of the tender, flavorful layers. It makes an elegant side dish that showcases these ingredients harmoniously.
Notes suggest shaking excess liquid from potato slices before layering to help the gratin hold together when inverted. Careful unmolding and placing it directly under the broiler helps caramelize the top properly and maintain the dish's shape.
Ingredients
- 2 sweet potato sliced into 1/8 inch rounds
- 1 cup buttermilk
- 3 garlic minced and divided cloves
- 1 tablespoon rosemary minced
- ⅔ cup Parmesan Cheese freshly grated, plus more for topping
- salt to taste
- black pepper to taste
garnish
- ½ teaspoon rosemary minced
Instructions
- Preheat oven to 375˚F. Line a round 8” cake pan with parchment paper and set aside.
- Place sweet potatoes, buttermilk and 1 clove of minced garlic into a large mixing bowl and toss together. Allow mixture to sit for 30 minutes.
- Line the bottom of the cake pan with a single layer of potato rounds. Some overlapping is okay.
- Sprinkle the top with some garlic, rosemary and parmesan. Season with salt and pepper and continue layering gratin until all ingredients have been used.
- Tightly cover with foil and bake for 25 to 30 minutes or until fork tender. Remove foil and invert onto an oven safe dish. Sprinkle top with parmesan.
- Turn oven onto broil and return gratin back to oven. Broil for 2 to 3 minutes or until cheese is bubbling and top has crisped up.
- Allow gratin to cool for at least 8 to 10 minutes before slicing and serving.
Notes
- Shake off excess liquid from each sweet potato slice before layering to reduce moisture and help the gratin hold together.
- Unmold the gratin carefully onto an ovenproof plate and place directly into the broiler to caramelize the cheese while keeping the dish intact.
- Extra grated Parmesan on top adds flavor and helps bind the gratin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 196mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8138IU | 163% |
| Vitamin C | 2mg | 2% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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