Bacon
Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon
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43 Reviews
Bawa
November 30, 2017
I made this as one larger gratin for Thanksgiving 2017. I assembled it the day before and parked in the fridge, so baking took at least an hour. It came out tasty but ugly with the bechamel sauce broken and watery. I have a suspicion this is related to the volume of a larger dish and longer baking time required, because a smaller portion I assembled with what wouldn’t fit in my large dish did not suffer the same outcome. Other than this problem, the recipe is delicious as written, but IMO could use a little bit of acid to balance the sweet, or maybe some lemon zest.
fidelio
November 13, 2016
This is delicious! The ultimate comfort food. To me creme fraiche + onions + bacon were screeming for caraway... so I left the nutmeg out and the sugar as well. The outcome was just great! But I am sure nutmeg would work out great as well! 20 minutes were perfectly fine for the potatos to be soft. This will become a regular in our home, for sure!
LizCo77
April 4, 2014
Soooo awesome! I used almond milk because it's what I had on hand, and made the bechemel with a bit of GF oat flour and arrowroot powder instead if regular flour. So delicious it made a sweet potato hater into a lover!
CharlieR
March 4, 2012
Lovely that this makes two. Keeps me from having to tweak the amounts.
Can't wait to try this!
Can't wait to try this!
Manhattan T.
February 18, 2012
It's still pretending to be "winter" in Southern California (y'know, low '60's at the beach, less perpetual sun) and I was dying to make this so, despite its Thanksgiving-y nature, I whipped it together to bring to a dinner party. I tripled the recipe, using 4-5 large sweet potatoes sliced VERY thin on a mandoline, subbed a hefty tsp. of ground mustard for the brown sugar, caramelized the onions in the bacon fat (I was worried about the additional moisture they'd give off; I've been burned by too many runny gratins), subbed sour cream for the creme fraiche (it was unintentional and unavoidable), used Fontina in place of the Parm (my husband thinks Parm tastes like foot...don't ask) and layered everything in a ginormous 10x15" pyrex dish. We baked it for about 70 minutes (or longer; I was drinking wine by then...) and then let it set for another 15 or so minutes to allow it all to gel a bit. IT WAS FABULOUS. The dinner party of 8 RAVED. There were many trips back for seconds and not copious amounts of leftovers (like there frequently are with other gratins). I can't wait to make this again -- I just need the weather to cooperate!
casadelmonte
November 25, 2011
I made thus yesterday for the neighbours, followed the recipe, I did however double all quantities and placed in a big casserole. Cooked for about 40 minutes, and it looked FAB, very lovely browning YUMMIE. That was until we ate it, the sweet potato hadn't cooked :( I was really sad and embarrassed. Warning everyone if you make this in a larger quantity you need to test with a fork that it is cooked. Of course you Americans are all so polite, everyone said it was delicious, not true, I do plan on popping what's left into the oven again today.
My P.
November 23, 2011
I love this recipe. We just finished off one batch and I am starting another one for Thanksgiving. I doubled the recipe and taking a few types from other readers left out the sugar and added some dry mustard. It baked up beautifully in 30 minutes (2.5 quart dish). Thank you for sharing!
casadelmonte
November 23, 2011
I am not an American, but am living here and loving it, I have been tasked with the sweet potato dish for my neighbours Thanksgiving, so have been hitting the web looking for inspiration. This is the recipe I am going for. Can't imagine liking a vegetable with a marshmallow topping, sounds appalling. Do people really like that? I like desserts but not to eat a dessert with meat.
casadelmonte
November 23, 2011
I am not an American, but am living here and loving it, I have been tasked with the sweet potato dish for my neighbours Thanksgiving, so have been hitting the web looking for inspiration. This is the recipe I am going for. Can't imagine liking a vegetable with a marshmallow topping, sounds appalling. Do people really like that? I like desserts but not to eat a dessert with meat.
casadelmonte
November 23, 2011
I am not an American, but am living here and loving it, I have been tasked with the sweet potato dish for my neighbours Thanksgiving, so have been hitting the web looking for inspiration. This is the recipe I am going for. Can't imagine liking a vegetable with a marshmallow topping, sounds appalling. Do people really like that? I like desserts but not to eat a dessert with meat.
casadelmonte
November 23, 2011
I am not an American, but am living here and loving it, I have been tasked with the sweet potato dish for my neighbours Thansgiving, so have been hitting the web looking for inspiration. This is the recipe I am going for. Can't imagine liking a vegetable with a marshmallow topping, sounds appalling. Do people really like that? I like desserts but not to eat a dessert with meat.
casadelmonte
November 23, 2011
I am not an American, but am living here and lovibg it, I have been tasked with the sweet potato dish for my neighbours Thansgiving, so have been hitting the web looking for inspiration. This is the recipe I am going for. Can't imagine liking a vegetable with a marshmallow topping, sounds appalling. Do people really like that? I like desserts but not to eat a dessert with meat.
Cheazza
November 16, 2011
What are your recommendations for size of dishes and baking times if I use a regular casserole dish?
WoooPigSooie
February 8, 2011
Can I assemble this a day ahead and then cook the next?
RaquelG
November 25, 2011
I assembled this the day before Thanksgiving and ended up with liquid at the bottom of the casserole dish (tripled current recipe and did it in a 9x13). I have to say that we did double the bechamel just because it was so damn good; although we halved the sugar. This was a huge hit and the marshmallow-topped yams became leftovers while the dish on this one was scraped clean! :)
MsJoanie
December 21, 2011
I doubled the recipe and left it in the fridge to bake the next day -- my bechamel separated some, leaving greasy butter throughout the dish. But it still tasted fabulous. Took over an hour to cook though. At least an hour and 15 minutes, possibly longer, I lost track. I was also worried about the onions given the recommended cooking time, so I softened them with the bacon. Perhaps a quick steam on the yams would help too?
RaquelG, how long did you cook your triple batch?
RaquelG, how long did you cook your triple batch?
editrix
November 17, 2010
We feasted on this last weekend, and it is truly a knockout dish. We'll be bringing more to our friends' Thanksgiving potluck.
lastnightsdinner
November 5, 2010
Made a variation of these for dinner last night, and my husband and I (both previously lukewarm on the issue of sweet potatoes) LOVED them. My minor changes were to omit the brown sugar in favor of a bit of dry mustard in the bechamel, and to add a little bit of shredded raclette cheese on top. Delicious! Thanks for giving us a sweet potato dish we will happily dig into time and again.
melissav
December 6, 2009
I made this for Thanksgiving and it was great. Everyone loved it and asked for the recipe. I doubled the recipe and used two standard size gratin dishes. Next time, I might try sauteeing the onions before adding them to the gratin.
Jocelyn G.
October 11, 2009
It took me a few minutes to get over the fact that someone could (voluntarily) be a carb hater, but thankful my DH and kids love carbs! Looking forward to trying this.
Besotted G.
October 7, 2009
I can't wait to make this! Did anyone have any issues with making it in the larger dish - how did you adjust the cooking times?
lacerise
October 5, 2009
why wouldn't you saute the onions and garlic with the bacon instead of putting them into the dish raw?
Erin J.
October 6, 2009
You definitely could. I just sauteed the bacon first to make sure it got nice and crispy, while the time in the oven is more than enough to soften the onions and garlic.
cheese1227
October 5, 2009
Love the flavours with this one! Any modifications if you were making this in a larger baking dish?
Erin J.
October 5, 2009
I know Amanda and Merrill changed the cooking time...but you could easily double this recipe and do it in a regular casserole dish!
junglechef
October 4, 2009
This looks wonderful and it reminds me of a gratin I used to serve when I worked in SF but I used sliced pumpkin, poblano chiles, cream, goat cheese and pipians (pumpkins seeds).
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