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.
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