(Sweet) Potatoes Au Gratin
There continues to be debate on which is healthier: regular potato or sweet potato. While both are pretty similar as far as being a good source of carbohydrates, sweet potato is lower in calories and is richer in Vitamin A. And when it comes to cooking, you can almost always substitute one for the other, and really, it’s a matter of preference.
I happen to prefer sweet potato. Whenever I can I use it as an alternative to dishes requiring a potato ingredient — like Potato Au Gratin, that creamy, cheesy baked casserole dish that’s great as a main dish or a side dish.
1 medium sweet potato, peeled and thinly sliced
1/2 stick of butter, melted
1 cup grated cheese (cheddar or other cheese)
Salt and pepper to taste
1/2 cup half and half (or nonfat milk)
1/2 cup bread crumbs
Pre-heat oven to 425 degrees. Slightly grease an oven safe dish or casserole with butter. Layer the sweet potato slices at the bottom of the casserole. Brush potatoes with melted butter. Add salt and pepper to taste. Sprinkle cheese over the potatoes. Add another layer of sweet potato slices, brushing them with butter and adding salt and pepper to taste. Sprinkle cheese over the layer. Add in half and half and sprinkle bread crumbs on top of the casserole. Cover casserole with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 15 minutes. Remove from heat, let stand for 5 to 10 minutes before serving.