Since I’ll be hosting my first Thanksgiving this year, I have been slowly testing out a few recipes to serve my guests. Sweet Potatoes au Gratin has most definitely made the Thanksgiving cut!
Unlike so many other sweet potato dishes out there, this one is savory. No marshmallows, no brown sugar, but cheese, bacon and more cheese. Yum. This casserole reads a lot like a sweet potato version of scalloped potatoes and ham. If you’re tired of sickly sweet sweet potatoes, this is definitely the recipe for you. I just can’t wait for my guests to try it!
Sweet Potatoes au Gratin (with Bacon)
Adapted from Kraft
3 medium sweet potatoes
5 slices bacon, cooked and crumbled, drippings reserved
¼ cup onion, finely chopped
2 tbsp all purpose flour
¼ tsp black pepper
1 cup chicken (or vegetable) broth
1 ½ cups shredded sharp cheddar cheese, divided
Preheat the oven to 350 degrees. Spray a small baking dish with cooking spray.
Peel the sweet potatoes and slice into ¼ inch rounds. Place in a pot and cover with water; bring to boiling. Cook the potatoes for 10 minutes or until tender. Drain.
Meanwhile, cook the onions in the bacon dripping in a small sauce pan over medium-high heat for 5 minutes. Stir in the flour and the pepper and cook for a minute longer, stirring constantly.
Slowly stir in the broth. Bring to a boil and cook, stirring frequently for 5-10 minutes of until the sauce has thickened. Remove the pan from the heat and stir in 1 cup of the cheese.
Place half of the sweet potatoes into the prepared baking dish. Top with half the cheese sauce and half the bacon crumbles. Repeat; topping with the remaining half cup of cheese.
Bake for 20-30 minutes or until the sweet potatoes are heated through and the cheese is melted.