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Sweet Potato Gratin with Bacon

Is it time?  Is it time for all of the Fall things?  Now that Labor Day is behind us, I'm pretty sure that gives me license to break out all the pumpkin (OMG!!!), caramel, and squash things my heart can handle at once.  Let's kick things off with this sweet potato number here.  If you're not yet on board this Fall train, maybe I can entice you with some bacon and cheese?

I found this recipe while I was shuffling through various dishes on Amy's Cooking Adventure.  Amy's blog is my assignment for this month's Secret Recipe Club.  Interestingly, Amy was assigned my blog last month from which to cook!  She did a great job so I'm hoping I can return the favor.  As soon as I saw this post for a sweet potato gratin and read the first line of text (in which she mentions Thanksgiving!) I knew I would be making this ASAP.

 

Sweet Potato Gratin with Bacon
slightly adapted from Amy's Cooking Adventure

Print Recipe

  • 3 medium sweet potatoes
  • 5 slices bacon
  • 1/3 cup onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/4 - 1/2 teaspoon salt
  • red pepper flakes, to taste
  • 1/4 teaspoon black pepper
  • 1 cup chicken (or vegetable) broth
  • 1 1/2 cups shredded sharp cheddar cheese, divided


1) Preheat the oven to 350 degrees F.  Spray a medium baking dish with cooking spray.  Set aside.

2) Peel the sweet potatoes and slice into 1/4 inch rounds.

3) Place the potatoes in a pot and cover them with water.  Place the pot over medium-high heat and bring the water to a boil.  Cook the potatoes for 10 minutes, or until tender.  Drain the potatoes once they are done.

4) Meanwhile, cook the slices of bacon in a saucepan until crispy on both sides.  (You may need to cook the strips in two batches.)  Chop the bacon into small pieces.  Save the bacon drippings in the pan.

5) Drain off any excess bacon fat.  Cook the onions in the bacon fat over medium-high heat for 5 minutes. 

6) Stir in the flour, pepper, salt, and red pepper flakes.  Cook for another minute, stirring constantly.

7) Slowly stir in the broth.  Bring to a boil and cook, stirring frequently, for 5-10 minutes or until the sauce has thickened.

8) Remove the pan from the heat and stir in 1 cup cheese.  Stir until melted.

9) Place half of the sweet potato rounds on the bottom of the baking dish.  Top with half of the cheese sauce and half of the chopped bacon.

10) Repeat Step 9 with the rest of the sweet potatoes, cheese sauce, and bacon.  Sprinkle the remaining 1/2 cup of cheese on top.

11) Bake for 20-30 minutes, or until the sweet potatoes are heated through and the cheese is melted.