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Sweet Potato au Gratin

December 5, 2010

This is a fun twist on a classic, with sweet potatoes adding more flavor and nutrients.  I’ll let you decide which is more important.


  • 6 large sweet potatoes, washed, peeled and sliced in the 1/2″ disks
  • 4 tbsp. butter
  • 5 shallots, finely chopped
  • 4 tbsp. flour
  • 3 cups whole milk
  • 1 lb. shredded asiago cheese
  • 2 tsp. salt
  • 1 tsp. white pepper (black will do if you don’t have white)
  • 1 tsp. nutmeg

Sweet potatoes, waiting for their cheese sauce

Arrange the disks of sweet potato in a large baking dish.  You can arrange them however you like, but I went for OCD-style.

Shallots, the classy member of the onion family

Saute the shallots with 1 tbsp. of the butter, cooking until translucent.  Layer the shallots over the sweet potatoes.

All that is missing is the cheese sauce

In a large saucepan, melt the butter over medium heat.  Whisk the flour into the butter quickly and begin to slowly add the milk, stirring to combine between adding.  Once all of the milk is added, begin to slowly add the cheese until it is all melted and incorporated into the sauce.  Add the salt, pepper, and nutmeg.  Pour the sauce over the sweet potatoes and cover with aluminum foil.

Bake in a 375 degree oven for 30 minutes.  Remove the foil and continue to bake until the sauce is bubbling and the sweet potatoes are tender, about 30 minutes.  Serve while hot.

At this point, dear reader, you may be asking yourself, “Where is the glamorous (albeit poorly lit) photo of the finished product that I have grown accustomed to seeing on this blog?”  Well, it was Thanksgiving, I was busy, and I forgot.  But I will say it was quite popular, so there wasn’t much left to photograph after dinner.  Perhaps that is  a better reason to try the recipe than a fancy photo…



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