SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Savory Sweet Potato Gratins With Creme Fraiche, Onions, and Baco image

Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.

Provided by Raquel Grinnell

Categories     Winter

Time 45m

Yield 2 gratins, 2 serving(s)

Number Of Ingredients 12

4 pieces bacon, diced
1/2 cup onion, diced
1 teaspoon garlic, minced
2 cups sweet potatoes, thinly sliced (1/8-inch thick)
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
3 tablespoons creme fraiche
1/2 teaspoon nutmeg
1 tablespoon brown sugar
salt and black pepper, to taste
parmesan cheese, grated, to taste (gruyere would be wonderful, too)

Steps:

  • Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
  • In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
  • In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
  • Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
  • Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
  • Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.

Ida Leseilane
[email protected]


Felly Nyamboki
[email protected]


Zara Maria Knižka
[email protected]


Ridam Rasaili
[email protected]


AFGHANI FUNNY BROTHERS
[email protected]


Selelo Lelo
[email protected]



Stacie Luciji
[email protected]


tad matlock
[email protected]


Yvonne Chavez
[email protected]


Aggie Saro
[email protected]


Stacey Christensen
[email protected]