Sweet White Potatoes Au Gratin Recipes

SWEET POTATOES AU GRATIN

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

SCALLOPED SWEET POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish.
• Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture.
• Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.

SWEET & WHITE SCALLOPED POTATOES

Steps:

• Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

HOME SWEET POTATO HOME AU GRATIN

Steps:

• In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
• Preheat oven to 350 degrees F.
• Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
• Serve in the baking dish, garnished with chopped parsley.

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.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 400°F.
• Add the ½ stick of butter to a sauce pan over medium heat and melt. Add the garlic and allow to simmer for 1 minute. Add the cream and herbs to the pan and bring to a simmer. Remove the cream mixture from the heat and set aside.
• Peel, then slice the potatoes and sweet potatoes into 1/4-inch-thick rounds. Add the potatoes to a large mixing bowl and toss with salt and pepper.
• With a tablespoon of butter, grease a 13x9x2-inch baking dish. Arrange sliced potatoes in rows overlapping in the pan and alternating between the two potato types.
• Pour the cream mixture over the potatoes, pressing lightly to submerge the potatoes into the liquid.
• Sprinkle on the cheese, cover with tin foil and bake for 40 minutes. Then uncover and bake until top of gratin is golden and most of liquid is absorbed, about 10-15 minutes longer. Let stand 10 minutes then serve.

SWEET POTATO GRATIN

Steps:

• Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with cooking spray.
• Combine first 6 ingredients in a bowl; toss.
• Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.
• Cover pan with foil; bake 35 minutes. Uncover; bake until browned and bubbly and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving.

VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
• Preheat the oven to 400˚F (200˚C).
• Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
• Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
• Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
• Grease a large cast-iron skillet or other ovenproof dish with oil.
• Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
• Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
• Let cool for 15 minutes before slicing and serving.
• Enjoy!

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

YAM, SWEET AND WHITE POTATO AU GRATIN

Steps:

• Place the sliced potatoes in a mixing bowl; toss well. Grease a 2 quart baking dish. Place ½ of the potatoes in dish, and top with ½ of the sliced onions and dot with ½ the butter. Layer remaining potatoes, onions and butter on top. In a mixing bowl, combine the thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake in 375o oven for 1 hour; remove the foil and bake an additional 5 minutes.

SWEET & WHITE POTATOES AU GRATIN

Steps:

• 1. Wash and thinly slice potatoes. In a microwave-safe dish (not plastic),sprinkle potato slices with 1/4 cup water,cover with lid or waxed paper,and microwave on high for 3 to 4 minutes.
• 2. Remove cover from bowl and allow potatoes to cool.
• 3. In a saute' pan,heat olive oil over medium-high heat and add onions,garlic,red pepper. cook until slightly brown,about 5 minutes. Add thyme and flour,then whisk in milk. The flour will cause mixture to thicken. Remove from heat and allow to cool.
• 4. In a 9"X13" baking dish,layer the potato slices like roof shingles until the pan is filled.
• 5. Gently fold eggs,yogurt,salt,pepper,1/4 cup of the Parmesan cheese,and 1/4 cup Sharp Cheddar cheese into the now cooled onion mixture,combining well,and then pour over layered potatoes.
• 6. Top with remaining 1/4 cup Parmesan cheese and 1/4 cup Sharp Cheddar cheese.
• 7. Bake in preheated 375F. oven for 45 minutes.