Sweet Potato and Pancetta Gratin

By • June 22, 2010 • 36 Comments



Author Notes: Making these in muffins tins allows you to easily multiply the recipe for your guests! - cnevertzcnevertz

Food52 Review: Far from a "sweet" sweet potato dish, these individual gratins get a big punch of flavor from the many layers of diced pancetta and Gruyere. Using a muffin tin allows for easy portioning, and if you choose your sweet potatoes carefully, the slices will fit perfectly into each compartment, which yields more polished personal gratins (if you care about that sort of thing; take note, Type A's!). Since this dish relies only on a few ingredients, the quality of each matters greatly. The more intense the Gruyere, the deeper the dish goes into savory territory. We say: bring it on! - A&MA&M

Serves 12

  • 2 medium sweet potatoes (1 pound)
  • 4 ounces Gruyere cheese, shredded (1 cup)
  • 4 ounces pancetta, diced small (1 cup)
  • 3/4 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  1. Preheat oven to 400°F.
  2. Peel the sweet potato and slice into 1/8-inch thick rounds.
  3. Generously coat a 12-cup muffin tin with nonstick cooking spray.
  4. Put one slice of the sweet potato into each cup.
  5. Top each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
  6. Repeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
  7. Add any leftover cheese and pancetta on top.
  8. Spoon a tablespoon of heavy cream on top of each cup.
  9. Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
  10. Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
  11. Allow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.
  • This recipe is a Wildcard Contest Winner!

Tags: entertaining, fall, fall, Holidays, serves a crowd, serves a crowd

Comments (36) Questions (4)

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5 months ago Kathy

I'm making these for the second time! I use the white sweet potato instead of the orange and I found that after the first 20 minutes they were already tender and ready to enjoy. Thank goodness because I had misread the directions and my chicken was already done! Even reheated the next day the last couple were yummy. Would love to try with smokey bacon some time.

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6 months ago Katie Kirby

I made these for a shower. The flavor was DELICIOUS but they got super oily while they cooked and ended up charring the sides of the tins. Any thoughts on why this happened? The flavor combination was delicious (and frankly people still ate them, albeit with a spoon out of the charred pan.) Should I have cooked the pancetta first? Too much cream??

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6 months ago Meagen

My husband and I made several variations of this for Christmas dinner. We have lactose intolerant and vegetarian family members and we easily adapted this dish for them. The original dish is amazing and we had so many compliments. The best part is that this dish is so easy to throw together. We all loved it and will be making it again.

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6 months ago LizzyD77

I made these with sharp white cheddar, bacon, and half & half because it's what was in the house. Plus I buttered the pan because I don't do the cooking spray thing. They were amazing! My fiancé ate almost the entire pan by himself....

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7 months ago JeanBee

I have made these 3 times for different potlucks and they have always been huge hits! Without fail, someone asks me for the recipe. (One friend even said she wouldn't be giving away the recipe if she had "discovered" it first!) Major thanks to cnevertz for posting this and giving us all automatic wins at our parties and special occasions.

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9 months ago Jason

I just made these for a hip fall potluck and they were a success. Scared by stories of the potato sticking to the muffin tin, i overloaded on oil, so they got a little crispier than i wanted, but they didn't stick! I didn't have much of an issue with shrinkage either. It seemed to me the muffin pan only came into play when adding the heavy cream, not sure how essential that was though. I also had to sub the pancetta for Guanciale, smoked bacon-esque meat from the cheek of the pig. Sounds gross, totally delicious though. Would recommend this one.

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about 1 year ago Ghost House Kitchen

I chose several items from food52 site for my mother-in-law's wedding reception menu. This was the biggest hit by far! We made it in a big pan instead of in muffin tin for individual size. We still served it as starter by cutting into small bite size squares and placed them on a nice slate board. It saved baking time and worked really well.

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over 1 year ago gustus

My experience was much like housepanther's. The little pucks that could be chiseled out of the muffin tin were more trouble than they were worth. I like the combination of ingredients, but will combine them as a casserole in the future.

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over 1 year ago PaulaE

My guests raved over this dish tonight. I used diced prosciutto instead of pancetta and it was savory, rich, even a bit mysterious. I dipped paper towel in olive oil and wiped the non-stick muffin tin cups. Removing the "cupcakes" was easy. Next time I plan to slice the yams lengthwise and do the layers in a small oval baking dish.


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over 1 year ago deedee1200

Just a thought, since I haven't made this yet, but I would think those parchment paper cupcake liners would work nicely here, especially for those folks who are having sticking problems and/or who don't like to use cooking spray (me!).

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7 months ago JeanBee

deedee1200- That's a brilliant idea! I used butter for my pan and it worked well enough but I think the individual parchment cupcake liners would be way less fuss and muss. Thanks!

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7 months ago robin lewis

these were delicious. made them for the first time last nite and they were a new years eve dinner party hit. i used parchment paper lined muffin cups--i should have followed the directions exactly (no liners, just well-greased tins) because the gratins turned out a bit soggy. i don't know if it's because the cream made the parchment soggy (probably?) or if gratins are kind of supposed to be a bit soggy, steaming the gratins instead of baking them?. they were delicate and tender and delicious, though... will definitely make again.

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over 1 year ago housepanther

Meh. I wasn't impressed. Even though I used a nonstick muffin pan *and* used cooking spray, these stuck so badly that they came out in chunks. They also shrunk so much they were like little tiny pucks on the plate. There are much more tasty ways to use pancetta and sweet potatoes. It's a cute idea, but I won't be making this again.

Winter_walk

about 2 years ago SJR

I made these again last night using the large muffin pan (6 muffins). I used swiss cheese, as well as skim milk (instead of butter or cream). In addition, I used reconstituted porcini mushrooms, cut up into small pieces. These were absolutely superb!

Winter_walk

about 2 years ago SJR

This is really good & such a clever idea! I made this tonight, but with a few changes. First, sautéed 5 shallots & 1 large clove of garlic (all minced); I omitted the pancetta. Second, I used a parmesan/asiago blend of cheese instead of the gruyere. Third, I put a handful of sliced almonds in with the shallots & garlic mixture. Fourth, since I forgot to buy cream or milk to drizzle over the top, I used melted butter.

The result: We really liked these but I would do a few things differently next time. Next time, I would use the suggested gruyere or swiss cheese instead of the parmesan/asiago blend because the saltiness of this cheese overpowered the natural taste of the sweet potato. I also would be sure to have milk or cream on hand, as drizzling butter over the top made them really greasy. I also may consider making these in a large muffin tin (6 muffins) since I would be able to add lots of layers to make they thicker. When using the small muffin tin (12 muffins), these little things shrunk to half their size, so there wasn't a lot of substance to them. Overall, delicious - awesome idea. We will make these a lot!

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7 months ago robin lewis

are these supposed to be made in mini muffin tins? (i didn't interpret the recipe that way, used regular muffin tins...)

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over 2 years ago bethk1126

I used the shallot suggestion instead of pancetta. Instead of using muffin tins, I simply sliced the sweet potatoes into rounds, cooked for 25 minutes, added the sauteed shallots and gruyere and cooked another 5 minutes. They're wonderful!

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over 2 years ago Pixelmadchen

I just made this with blue cheese instead of gruyere. A muffin pan wasn't handy so I made it in a small shallow pan. Really delicious and will make it again.

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over 2 years ago DeArmasA

SOOO delicious!! Made it tonight and it was a huge hit with the family - thanks for sharing!!

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over 2 years ago Sigita

I made these for Christmas dinner. They were AMAZING. Be sure and spray the muffin tins very thoroughly . A bit labor intensive - but well worth it and a very nice "potion " serving size- looks nice on a platter. will for sure make again. Yum.

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over 2 years ago niki5959

I also made these for Thanksgiving and everyone loved them! What a nice change of pace for sweet potatoes. My husband usually takes our Thanksgiving leftovers to hunting camp but I asked him to leave the leftover sweet potatoes for me. :-) Yum!

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over 2 years ago singing_baker

Made these for thanksgiving and everyone went nuts for them! Great recipe!

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over 2 years ago KitchenLittle

Anyone try making this in a larger casserole dish instead of single servings? I'm trying it for Thanksgiving tomorrow, but wanted to see if anyone else had given this a shot.