Sweet Potato Parmesan Gratin


Sweet Potato Parmesan Gratin

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March 29, 2017

Sweet Potato Parmesan Gratin


2 organic sweet potatoes, sliced in thin rounds

1 small red or yellow potato

1/4 tsp each salt and freshly ground pepper

1 tsp thyme, roughly chopped (fresh or dried)

3/4-1 cup Parmesan cheese, finely grated

2 cups low-fat milk (I used 2%)


1Preheat the oven to 400 degrees.

2 Butter or lightly oil a baking dish or cast iron skillet.

3 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.

4 Transfer to the dish and pour on the milk. It should just cover the potatoes.

5 Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup). Sprinkle the remaining cheese over the top and return to the oven.

6 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.)

7 Let rest at least 20 minutes before serving so the juices can redistribute.

8 Can be made ahead of time and reheated in the microwave or oven for serving.