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Sweet Potato Gratin

Photo: Jennifer Causey
Active time 20 mins
Total time 2 hrs
Yield

Serves 6

Ingredients

  • Cooking spray
  • 2 pounds small or medium sweet potatoes and Yukon Gold potatoes, peeled and very thinly sliced
  • 2 tablespoons all-purpose flour
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground red pepper
  • 1 (12-oz.) can evaporated low-fat milk
  • 1 ounce finely grated Parmesan cheese (about 1/4 cup)
  • 2 ounces grated Gruyère cheese (about 1/2 cup)

Nutrition Information

  • calories 211
  • fat 5.7 g
  • satfat 2.6 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 10 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 22 mg
  • iron 1 mg
  • sodium 331 mg
  • calcium 309 mg
  • sugars 10 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with cooking spray.

  2. Combine first 6 ingredients in a bowl; toss.

  3. Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.

  4. Cover pan with foil; bake 35 minutes. Uncover; bake until browned and bubbly and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving.