I write this post on a full belly, the best kind of belly if you ask me. I dined on leftover pancakes and a chocolate breakfast shake and it’s approximately 11:45 a.m. The fact is, when you work at home some days you don’t wake up until 8:30 and you don’t shower until 10, which means you don’t have coffee ’til 11 and simply are not hungry for breakfast until noon. But if you ask me, what’s the big deal? My belly got fed either way…
Speaking of full bellies, this sweet potato gratin gave me a full belly. Sliced sweet potatoes with one wee little yellow potato in the mix, sprinkled with a touch of thyme, lots of fresh grated Parmesan cheese and baked to perfection – this is the breakfast, brunch, lunch, snack of champions.
I love how simple this dish is to throw together. It’s rustic in nature: loosely sliced sweet potatoes, a touch of salt, pepper and thyme, fresh grated cheese and a splash of milk. Throw her in the oven for an hour or so and you have a stunning and tasty dish on your hands. I personally prefer mine as an addition to lunch, but it also would be perfect alongside eggs or fruit for breakfast or as an afternoon snack.
The best part? It’s good hot, warm and room temperature meaning it’s a no-fuss kind of meal. If you haven’t guessed by now, that’s my kind of meal.
- 2 organic sweet potatoes, sliced in thin rounds
- 1 small red or yellow potato
- ~ ¼ tsp each salt and freshly ground pepper
- 1 tsp thyme, roughly chopped (fresh or dried)
- ¾-1 cup Parmesan cheese, finely grated
- 2 cups low-fat milk (I used 2%)
- Preheat the oven to 400 degrees.
- Butter or lightly oil a baking dish or cast iron skillet.
- Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.
- Transfer to the dish and pour on the milk. It should just cover the potatoes.
- Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about ⅓ cup). Sprinkle the remaining cheese over the top and return to the oven.
- Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
- Let rest at least 20 minutes before serving so the juices can redistribute.
- Can be made ahead of time and reheated in the microwave or oven for serving.
* You can substitute other cheeses besides parmesan, such as gouda or asiago.
Kathy November 15, 2012 at 9:36 am
I want this!! Looks fantastic!!
Ashley November 15, 2012 at 10:30 am
Oooh, so cheesy + crispy. I use my cast iron pan as much as possible in the kitchen. Seems perfect for this!
De November 15, 2012 at 1:55 pm
YUM! I’ve realized I’m obsessed with sweet potatoes so this is perfect for me. I love to use my cast iron skillet too :) Thank you!
Eva November 17, 2012 at 2:45 am
Beautiful photos, as usual… Looks so incredibly tasty, can’t wait to try it out! Thanks for the recipe :)
Janani November 21, 2012 at 6:03 pm
So I’m making this tomorrow for Thanksgiving dinner! I wonder how Gruyere cheese will taste with this dish… hmm.. But, for the sake of pleasing everyone- I shall stick to parmesan and asiago!
Dana November 21, 2012 at 6:26 pm
Janani, I bet gruyere would be awesome! Give it a try next time and let me know what you think :D
Sam January 13, 2013 at 6:57 pm
Is there a functional reason for using a single white potato in the mix? I was wondering if the recipe would still work with all sweet potatoes?
Dana January 13, 2013 at 10:29 pm
Nope! Just preference. Leave it out if you wish : )
Rosana March 22, 2013 at 11:42 am
Delicias !!!!!!!!!!! Tks for the idea !!!!!!! May God bless u