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This savory Sweet Potato Gratin is inspired by Pommes Anna, a French dish of creamy, thinly sliced potatoes with rich buttery flavor topped with melted Gruyere cheese.
There’s no milk or cream in this Sweet Potato Gratin, yet the texture is so buttery and creamy while keeping it as low calorie as possible. Instead of a saucy gratin with loads of cream and calories, these sweet potatoes are thinly sliced like Pommes Anna and topped with cheese to make it a classic gratin. I love the texture of the super thin potatoes, and the leftovers are even better. For more healthy gratin recipes, try my Spinach Gratin, Potato Gratin, and Brussels Sprouts Gratin.
Gratin is a term for a dish with a breadcrumb or cheese topping that’s baked until crispy. Potato gratin is the most popular, but there are many variations with different vegetables, like this fennel gratin, butternut squash gratin, and spinach gratin.
If you’re hosting Thanksgiving, Christmas or any dinner, you can prep most of this dish ahead of time to make the holiday less stressful.
Store potato gratin in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer. Microwave leftovers until warm.
Yield: 8 servings
Serving Size: 2 /3 cup
Preheat the oven to 425°F. Coat a round pie dish or other 6-cup gratin dish with olive oil spray.
Peel the sweet potatoes and slice them as thinly as you can manage, I did them 1/8th inch thick with a mandolin. Put the slices in a large bowl and add the melted butter, thyme, salt, and pepper to taste. Toss to make sure all the slices are well coated.
Take a handful of potatoes and arrange them in a layer on the bottom of the baking dish. Keep adding more layers, one handful of potatoes at a time and as you work, press the potato slices down and try to keep them in an even thickness all around. Once all the slices have been added, press down gently to compact them a bit.
Sprinkle the Parmesan cheese and Gruyere evenly over the top. Spray one side of a piece of aluminum foil with olive oil spray and cover the pan with aluminum foil, oiled-side down (to prevent the cheese from sticking).
Bake the gratin for 30 minutes. Uncover and continue to bake until the potatoes are tender when pierced with a knife and the cheese is melted, about 15 minutes.
Let it rest for 5 minutes before slicing and serving.
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Serving: 2 /3 cup, Calories: 212 kcal, Carbohydrates: 24 g, Protein: 8 g, Fat: 9.5 g, Saturated Fat: 5.5 g, Cholesterol: 29.5 mg, Sodium: 432 mg, Fiber: 3.5 g, Sugar: 4 g