Sometimes you just want to eat something warm, hearty, and enhanced by melted cheese! There's nothing like a gratin dish to accomplish that all at once. While traditional versions of potatoes au gratin include white potatoes and larger ratios of cream and cheese, this one makes a few nutritious swaps – namely, using sweet potatoes and a more careful use of seasoning and dairy. Skill level: intermediate. Serving size: 1/2 cup, or approximately 1/8th of pan.
Servings 8 servings
- 4 medium-large sweet potatoes, rinsed and cut into slices 1/8th of an inch thick
- 1 cup half and half
- 2 whole garlic cloves, peeled and minced
- 1 1/2 tsp. smoked paprika
- Salt and pepper to taste
- 1/2 T. coconut oil (or oil of choice), melted
- 1/2 cup havarti cheese, grated
- Preheat oven to 350 degrees.
- Slice sweet potatoes and set aside. Make sure to slice thin (use a mandoline slicer if possible).
- In a small mixing bowl, combine half and half with minced garlic and seasoning. Set aside.
- Grease 9" x 9" or medium-large casserole pan with oil.
- Layer the sweet potatoes in the pan. Spread them out as evenly as possible – there will probably be 3-4 layers.
- Pour half and half mixture on top of the potatoes.
- Bake for 30 minutes or until potatoes have softened. Remove and sprinkle shredded cheese in an even layer over the top.
- Bake additional 10 minutes or until cheese has slightly browned.
- Allow to cool for 5-10 minutes before slicing. Enjoy!
Nutrition Information: Rich in vitamin A and potassium – and not as heavy as a traditional gratin. Enjoy alongside your favorite protein and non-starchy vegetables. Gluten-free, nut free. Calories: 140, Fat: 5g, Protein: 5g, Carbohydrates: 18g, Fiber: 2g, Added Sugar: 0g, Sodium: 410mg