SWEET POTATO PARMESAN GRATIN
A simple gratin featuring sweet potatoes, thyme, low-fat milk and parmesan cheese. Healthier than your average gratin yet just as satisfying.
A simple gratin featuring sweet potatoes, thyme, low-fat milk and parmesan cheese. Healthier than your average gratin yet just as satisfying.
- Carbohydrate 0.06394 g
- Cholesterol 0 mg
- Fat 0.00743 g
- Fiber 0.037 g
- Protein 0.00911 g
- Saturated Fat 0.00273 g
- Serving Size 1 1 Serving (90g)
- Sodium 0.055 mg
- Sugar 0.02694 g
- Trans Fat 0.00304 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Butter or lightly oil a baking dish or cast iron skillet.
- Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.
- Transfer to the dish and pour on the milk. It should just cover the potatoes.
- Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about ? cup). Sprinkle the remaining cheese over the top and return to the oven.
- Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
- Let rest at least 20 minutes before serving so the juices can redistribute.
- Can be made ahead of time and reheated in the microwave or oven for serving.
Low-fat milk separates easily during prolonged baking unless you manage the moisture levels proactively. Testing this gratin reveals common pitfalls with watery dairy and uneven starches. Here is how to achieve proper structure without heavy cream.
- Slice root vegetables to a uniform thickness of one-eighth inch using a mandoline to ensure simultaneous starch gelatinization.
- Bake at 400 degrees Fahrenheit, monitoring the reduction of the dairy closely during the initial thirty-minute bake.
- Drain excess liquid carefully before applying the final layer of parmesan cheese to prevent a soggy crust.
- Look for deep golden edges and fully tender centers pierced easily with a paring knife before pulling the dish from the oven.
- Allow the starches to set undisturbed for twenty minutes minimum so the sliced tubers absorb remaining liquids.
Reheating portions the next day concentrates the savory notes of the cheese as the starches firm up further. Store covered in the refrigerator for up to three days and warm gently in a conventional oven to restore surface crispness.
