Savory Sweet Potato Gratins With Creme Fraiche, Onions, and Baco

Raquel Grinnell's Note:

Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 2

Yield: 2.0 gratins

• 4 pieces bacon , diced
• ½ cup onion , diced
• 1 teaspoon garlic , minced
• 2 cups sweet potatoes , thinly sliced (1/8-inch thick)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 3 tablespoons creme fraiche
• ½ teaspoon nutmeg
• 1 tablespoon brown sugar
• salt and black pepper , to taste
• parmesan cheese , grated, to taste (gruyere would be wonderful, too)

Directions:

1. 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.
2. In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
3. 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.
4. Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
5. 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.
6. Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.

Reviews

[Chef #806741]

AMAZING. the recipe is a keeper. I used whole milk, so it was a little rich for me, next time i will try 1% because that's what we keep in the house. I doubled the recipe and used 1 baking dish. I had to microwave them for 10 minute above the posted baking time, not sure if it's my oven or I sliced the potatos too thick.