Sweet Potato Au Gratin Recipe
User Reviews
5
Sweet Potato Au Gratin Recipe
Description
The Sweet Potato Au Gratin recipe uses peeled, thinly sliced sweet and russet potatoes simmered briefly in warm Mornay sauce to initiate cooking and meld the flavors. After transferring the mixture to a casserole dish, a breadcrumb and olive oil topping is spread evenly to form a crisp crust once baked at 350°F for 30 to 35 minutes. The dish is finished with a rest period and optionally garnished with fresh herbs like thyme.
The texture combines creamy, tender potato layers with a lightly crunchy topping. The richness of the Mornay sauce binds the potatoes, giving a smooth mouthfeel that contrasts with the browned breadcrumbs. The subtle herb addition enhances the flavor without overpowering.
This au gratin pairs well as a side dish with roasted or grilled meats and can be made a day ahead. It stores well refrigerated for several days or frozen for longer periods, thawed before reheating in the oven or microwave. Avoid overcooking to prevent separation of the sauce and watery texture.
Ingredients
- 1 Mornay sauce recipe
- 4 sweet potato peeled, thinly sliced
- 1 russet potato peeled and thinly sliced
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- thyme fresh, minced, for garnish
Instructions
- Preheat the oven to 350°.
- Keep the mornay sauce hot over low heat in a large rondeau or pot.
- Add the sweet potatoes and russet potatoes to the pot with mornay and cook over low heat for 12 to 15 minutes just to start the cooking process of the potatoes. Gently stir the mixture every 2 to 3 minutes using a rubber spatula or spoon.
- Transfer the mixture to a 13x9 or 12x8 casserole dish and smooth it out on top by gently pressing down.
- In a small bowl, mix together the breadcrumbs and olive oil until mixed.
- Evenly sprinkle the breadcrumbs all over the sweet potato mixture until covered.
- Bake in the oven at 350° for 30 to 35 minutes or until the breadcrumbs are browned and the potatoes are tender. Do not overcook, or the sauce will break.
- Remove from the oven and let it rest for about 10 minutes. Garnish with the option of fresh chopped thyme, rosemary, or parsley.
Notes
- This dish can be prepared up to one day in advance and reheated before serving.
- Store leftovers covered in the refrigerator for up to four days, or freeze for up to two months after wrapping well.
- To reheat, bake covered in foil at 375°F until hot, or microwave portions until warmed through.
- Use any type of sweet potato or yam as needed for the recipe.
- Do not overbake to avoid the sauce breaking and becoming watery, which affects texture and appearance.
- Add fresh herbs like thyme or rosemary to the Mornay sauce if desired for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 247mg | 10% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 11004IU | 220% |
| Vitamin C | 3mg | 3% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
