Au Gratin Sweet Potato Casserole Recipes

Steps:

• Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
• Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• Heat oven to 375°F. Butter 2-quart baking dish or gratin dish. Layer sweet potato slices to fill dish.
• In 1-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add half-and-half, stirring constantly, until mixture boils and thickens. Stir in cheese and nutmeg. Remove from heat; pour cheese sauce over sweet potatoes.
• Cover; bake 40 minutes or until potatoes are just tender. Bake uncovered 30 to 35 minutes longer or until golden. Let stand 15 minutes before serving.

Steps:

• 1. Preheat oven to 400°F. With the butter, grease a 12-capacity muffin pan.
• 2. In a large bowl, toss together the sweet potatoes, Idaho potato, cream, nutmeg, pepper, and salt.
• 3. Layer the potato slices in each muffin cup until 3/4 full, then top off the muffin cups with any remaining cream. Sprinkle each gratin with some of the cheese. Cover the pan loosely with tinfoil and bake for 20 minutes.
• 4. Remove the tinfoil and continue to bake until the potatoes are fork-tender and the cheese is golden brown, 10 to 15 minutes more. Remove and let cool for 5 minutes before serving.

Steps:

• Set oven to 375 degrees.
• Butter a 8-in square baking dish.
• Place potatoes in greased baking dish.
• In a bowl, beat egg; add cream, salt, nutmeg and pepper; mix well.
• Pour over potatoes, making sure all potatoes are covered with sauce.
• Sprinkle with cheese.
• Bake, uncovered for 40-45 mins, or until potatoes are tender.

Steps:

• In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
• Preheat oven to 350 degrees F.
• Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
• Serve in the baking dish, garnished with chopped parsley.

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Steps:

• Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
• Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
• Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.

Steps:

• Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
• Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
• In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
• Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
• Pour the chicken broth and cream over the potatoes.
• Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
• Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.

Steps:

• Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
• Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
• Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.