Sweet Potato Gratin

Sweet Potato Gratin
Prep: 20 minutes; Cook: 58 minutes; Total Time: 1 hour and 18 minutes.
8 servings (serving size: 2/3 cup)


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2 teaspoons olive oil
1 cup fresh whole-wheat breadcrumbs
1/4 cup chopped pecan halves
4 garlic cloves, minced and divided
Cooking spray
1 1/2 pounds peeled sweet potatoes, cut into 1/4-inch-thick slices
2 pounds peeled Russet potatoes, cut into 1/4-inch-thick slices
1 1/4 cups half-and-half
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves


1. Preheat oven to 425°. Heat oil in a medium nonstick skillet over medium-high heat; add breadcrumbs, pecans, and half of garlic. Cook mixture until crumbs are golden (about 5 minutes), stirring well. Remove from heat; set aside. Coat an 8- x 8-inch baking dish with cooking spray; arrange potato slices in dish, alternating between sweet and Russet. Combine half-and-half and next 5 ingredients (through thyme) in a small bowl. Stir in remaining half of garlic; whisk well. Pour half-and-half mixture over potatoes in dish. Cover dish tightly with foil; bake in middle of oven 45 minutes to 1 hour or until potatoes are tender.

2. Remove foil; discard. Sprinkle breadcrumb mixture evenly over potatoes; return to oven. Bake until crumbs are crispy, liquid is bubbling and reduced, and potatoes are tender (about 8 minutes). Let stand at least 15 minutes; serve.

Created date

October 2010

Nutritional Information

Calories 260
Fat 8 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Protein 6 g
Carbohydrate 43 g
Fiber 5 g
Cholesterol 14 mg
Iron 1 mg
Sodium 261 mg
Calcium 76 mg