Sweet Potato And Bacon Gratin Recipes

HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
• Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
• Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
• Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

SWEET POTATO CASSEROLE WITH BACON

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
• Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
• Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.

SWEET POTATO AND BACON GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
• Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
• In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
• In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
• Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
• Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

POTATO GRATIN WITH CHEESE AND BACON

Steps:

• Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
• Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
• Cut the cheese into small cubes.
• Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
• Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
• Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
• Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

SWEET & WHITE POTATO GRATIN

Steps:

• Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
• Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
• In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
• Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
• Pour the chicken broth and cream over the potatoes.
• Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
• Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.

SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO

Steps:

• Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
• In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
• In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
• Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
• Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
• Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.

BAKED LEEK AND SWEET POTATO GRATIN

Steps:

• 1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray. 2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired. 3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes. 4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

BACON-SWEET POTATO AU GRATIN

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water on medium-low heat 8 to 10 min. or just until tender.
• Meanwhile, cook and stir bacon in medium skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add sugar; mix well. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
• Drain potatoes. Place half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
• Bake 25 to 30 min. or until potato mixture is heated through and cheese is melted.

CHEESY SWEET POTATO, POTATO AND SAGE GRATIN

Steps:

• Preheat oven to 200°C / 180 °C fan-forced
• Grease an 8 cup capacity (2 litre) baking dish with the butter
• Finely chop garlic and sage together
• Arrange a layer of white potato slices onto the base of the dish, overlapping slightly. Season with salt and pepper and sprinkle with a small amount of the chopped garlic, sage and cream. Add 2 tbsp. of the cheese over the potatoes
• Next, top with a layer of sweet potato slices and continue layering with the garlic, sage, cream and cheese. Repeat layers of white potato and sweet potato until all of the vegetables have been used
• Top the final layer with remaining cheese and season again with salt and pepper
• Bake 55-60 minutes or until potatoes are cooked and top is golden. Stand for 5-10 minutes before serving