Looking for new ways to make dishes I like but in a lighter version, I came across this gratin recipe (in French) and decided to give it a try. What I liked about this gratin is that its lightness makes it a dish you can also easily throughout the whole year; even when temperatures rise and you don’t want to eat something too heavy. In my version of the recipe I used sweet potatoes instead of regular ones as they deliver more nutritionally. What I liked about this recipe was its consistency, the potatoes just melted in my mouth. Also, as I can be a little lazy, I loved how you just throw everything in a baking dish and the oven basically takes care of the rest.
Light Sweet Potato Gratin
Recipe for 4
Prep time: 20 min
Cook time: 50 min
1 kg peeled sweet potatoes
2 dl milk (eventually more if needed)
150 g low fat cream cheese
Salt and pepper
A small pinch nutmeg
1-2 garlic cloves
Butter to grease baking dish
50 g grated cheese (I used Gruyere)
Heat oven at 170° C
Thinly slice the potatoes using a slicer or a knife.
In a bowl mix the milk and the cream cheese together and add salt, pepper and nutmeg. Pass the garlic cloves through a garlic crusher, add them to the bowl and mix again.
Grease a baking dish with the butter and arrange the potatoes in layers. Pour on top the cream cheese and milk mix. Because the sweet potatoes tended to curl up, I covered the gratin with oven paper and put a small lid on it (another type of weight works as well).
Bake for 25 min in the middle of the oven, remove the lid and paper and sprinkle the grated cheese on top. If the gratin looks a little dry add a little more milk. Bake for another 25-30 min uncovered. Once the top has a nice brown colour and the sweet potatoes are nice and soft remove from the oven and serve.