Easy Sweet Potato Gratin Recipes

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SWEET POTATO GRATIN

Steps:

• Heat oven to 375°F. Butter 2-quart baking dish or gratin dish. Layer sweet potato slices to fill dish.
• In 1-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add half-and-half, stirring constantly, until mixture boils and thickens. Stir in cheese and nutmeg. Remove from heat; pour cheese sauce over sweet potatoes.
• Cover; bake 40 minutes or until potatoes are just tender. Bake uncovered 30 to 35 minutes longer or until golden. Let stand 15 minutes before serving.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
• Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.

EASY SWEET POTATO GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium-low heat; cook and stir onions until tender and golden, about 30 minutes.
• Place sweet potatoes in a large bowl.
• Heat cream and maple syrup together in a saucepan over high heat; cook and stir until almost boiling, about 5 minutes. Pour 2/3 the cream mixture over sweet potatoes; toss to evenly coat.
• Layer potatoes in a 9x13-inch casserole dish, seasoning with salt every 5 to 6 layers. Pour remaining cream mixture over potatoes until potatoes are 3/4 covered. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and gently stir potatoes; top with caramelized onions. Bake until potatoes are tender, about 20 more minutes. Allow to cool for about 30 minutes before serving.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
• Preheat the oven to 400˚F (200˚C).
• Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
• Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
• Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
• Grease a large cast-iron skillet or other ovenproof dish with oil.
• Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
• Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
• Let cool for 15 minutes before slicing and serving.
• Enjoy!

SWEET POTATOES AU GRATIN

Steps:

• Set oven to 375 degrees.
• Butter a 8-in square baking dish.
• Place potatoes in greased baking dish.
• In a bowl, beat egg; add cream, salt, nutmeg and pepper; mix well.
• Pour over potatoes, making sure all potatoes are covered with sauce.
• Sprinkle with cheese.
• Bake, uncovered for 40-45 mins, or until potatoes are tender.

GRATIN OF SWEET POTATOES

Steps:

• Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
• Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
• Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.

SWEET POTATO GRATIN

Steps:

• 1. Preheat the oven to 375°F.
• 2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.
• 3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
• 4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.

SWEET POTATO GRATIN

Steps:

• Place about a third of the potato slices in one layer over the base of a glass or ceramic dish (8 by 8 by 2 inches). Sprinkle a third of the grated cheese and half of the garlic over the potatoes. Cover with another layer of the potato slices, another third of the cheese and the remaining garlic. Top with the remaining potato slices. Reserve the remaining cheese.
• In a small bowl stir together the cream, nutmeg, salt and pepper. Pour mixture over the potatoes. Cover tightly with microwavable plastic wrap.
• Cook at 100 percent power in a 650-to-700-watt oven for 6 minutes.
• Preheat conventional broiler.
• Prick plastic to release steam, remove from oven and uncover. Sprinkle the reserved cheese over the potatoes. Place under the broiler for a few minutes, until browned.
• Remove from broiler and allow to stand for a few minutes before serving.