Sweet-Potato Gratin

Sweet-Potato Gratin
David Prince

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Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

5
tablespoons
unsalted butter
1
large onion, chopped (about 2 cups)
1/2
cup
all-purpose flour
2
cups
whole milk
1
tablespoon
fresh rosemary leaves, chopped
1
teaspoon
kosher salt
freshly ground black pepper
3
large sweet potatoes, peeled and shredded (about 4 1/2 cups)
2
cups
Cheddar, shredded (8 ounces)
1
slice whole-wheat bread, ground in a food processor (1/2 cup)

Directions

  1. Heat oven to 400º F.
  2. Lightly coat a 9-inch square baking dish with vegetable cooking spray.
  3. In a medium saucepan, over medium heat, melt the butter and add the onion; cook until softened, about 10 minutes. Remove from heat, stir in the flour, then whisk in the milk, rosemary, salt, and a few grinds of pepper. Heat to boiling, whisking constantly. Stir in the sweet potatoes.
  4. Transfer to the baking dish and sprinkle with the Cheddar and bread crumbs. Bake for 30 minutes or until golden.

 

 

Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Calcium 619 mg
  • Carbohydrate 53 g
  • Cholesterol 109 mg
  • Fat 38 g
  • Fiber 6 g
  • Iron 2 mg
  • Protein 24 mg
  • Sat Fat 23 g
  • Sodium 1064 mg
What does this mean? See Nutrition 101.

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