Ital Sweet Potato & Cheese Gratin
Meal Idea and Recipe | Ital Sweet Potato & Cheese Gratin
This savory baked sweet potato gratin is rich, comforting, and layered with flavor. Finished with red, green, and yellow bell peppers, it brings a vibrant island-inspired touch to the table.
Serves: 6
Ingredients:
3 large sweet potatoes, peeled and boiled until tender
2 eggs
1/2 cup milk
1/4 cup heavy cream
1/2 cup grated cheese (plus extra for topping)
2 tablespoons all-purpose flour
2 small onions, grated
1 shallot, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1 tablespoon oil or butter (for sautéing)
Topping:
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
Extra grated cheese (optional)
Instructions:
1. Prepare the sweet potatoes
Boil sweet potatoes until fork-tender. Drain and mash until smooth. Allow to cool slightly.
2. Sauté aromatics
Heat oil or butter in a small pan over medium heat.
Add grated onions, shallot, and garlic.
Cook 3–4 minutes until softened and lightly fragrant.
Remove from heat.
3. Build the mixture
In a large bowl, combine mashed sweet potatoes, sautéed aromatics, thyme, salt, black pepper, flour, eggs, milk, cream, and grated cheese.
Mix until smooth and well incorporated.
4. First bake:
Preheat oven to 375°F (190°C).
Transfer mixture into a greased baking dish and smooth the top.
Sprinkle lightly with cheese if desired.
Bake for 20 minutes, until slightly set.
5. Add the “Ital” topping:
Remove from oven and arrange red, green, and yellow bell pepper slices over the top.
Sprinkle a little extra cheese if desired.
Return to oven and bake for an additional 10–15 minutes, until fully set and lightly golden.
6. Rest and serve:
Allow to rest 10 minutes before slicing. This helps the gratin firm up properly.
Cooking Tip:
Two eggs help the gratin hold its shape when sliced.
If you prefer softer texture, use one egg and reduce flour slightly.
For a richer version, increase cheese to 3/4 cup.
For a true ital (dairy-free) variation, omit cheese and cream and use coconut milk.
Comments
Post a Comment