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ith Creamy Sauce and Herb-Infused Cheese Recipe

ith Creamy Sauce and Herb-Infused Cheese Recipe
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★★★★★

5 from 21 reviews

These Baked Mini Sweet Potato Gratins are an elegant and flavorful side dish featuring thinly sliced sweet potatoes layered with a creamy garlic-infused sauce and melted Gruyère cheese. Perfectly seasoned with herbs like thyme or rosemary, these individual gratins bake to golden perfection, offering a rich, comforting dish that pairs well with any main course.

Ingredients

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Sweet Potato Gratins

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp dried thyme or rosemary
  • 1 cup grated Gruyère, cheddar, or your preferred melting cheese
  • 2 tbsp butter, for greasing muffin tin
  • Fresh parsley or thyme for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter to prevent sticking and prepare it for layering.
  2. Prepare Cream Mixture: In a small saucepan, combine the heavy cream, minced garlic, sea salt, black pepper, and dried thyme or rosemary. Warm the mixture gently over low heat until it’s heated through but not boiling, then remove from heat to let the flavors infuse.
  3. Layer Sweet Potatoes: Place a few slices of sweet potato at the bottom of each muffin cup. Sprinkle a portion of the grated cheese on top of the sweet potatoes. Repeat these layers, alternating sweet potatoes and cheese, until the muffin cups are nearly full, finishing with a layer of cheese on top.
  4. Add Cream: Spoon a small amount of the warm cream mixture over each layered muffin cup, just enough to moisten the potatoes and cheese without overflowing.
  5. Bake: Cover the muffin tin with foil and bake in the preheated oven for 25 to 30 minutes, until the sweet potatoes are tender. Remove the foil and continue baking for an additional 10 minutes, allowing the tops to become golden and bubbly.
  6. Serve: Let the mini gratins cool for about 5 minutes. Carefully remove each gratin from the muffin tin using a butter knife if needed. Garnish with fresh parsley or thyme and serve warm as a delicious, elegant side dish.

Notes

  • You can substitute Gruyère with cheddar or any good melting cheese of your choice.
  • Use fresh herbs if preferred, but dried herbs work well too.
  • Make sure to slice the sweet potatoes thinly and evenly for uniform cooking.
  • These gratins can be prepped ahead and baked just before serving for convenience.
  • To reheat, warm them in an oven at 350°F (175°C) until heated through and bubbly.

Nutrition

Keywords: sweet potato gratin, baked gratin, mini gratins, creamy sweet potato, side dish, holiday recipe, herb-infused cheese

Find it online: https://maicook.com/ith-creamy-sauce-and-herb-infused-cheese-recipe/