Friday, November 22, 2013

Sweet Potato Gratin

layer up close.
This dish originally comes from the cookbook "Casserole Crazy" that I borrowed from the library.  I've made the recipe a few times and totally love it, but it's a ton of work so I don't make it too often.  This recipe is the entire reason I bought a mandoline slicer, it makes it quicker and easier to cut the sweet potato into even slices.


Casserole Crazy cookbook sweet potato not-pie

I make this recipe MUCH lighter without sacrificing any flavor.  A huge amount of calories comes from the 3/4 cup of olive oil it calls for, which I tame way down to only a few teaspoons (1 teaspoon per layer).

My jalapeno was gross when I pulled it out even though it wasn't that old, so luckily I had a red bell pepper I had bought for roasting that I could pull into service here.  


  • 5-6 medium sweet potatoes, peeled and thinly sliced
  • 1 large white onion, chopped
  • 1 bell, habanero or jalapeƱo pepper, depending on how much spice you like
  • 6-8 ounces fresh goat cheese or feta
  • approx 3/4 cup olive oil way too much!  I use only 1 teaspoon per layer (4-5 total, which is less than 2 Tablespoons)
  • salt and black pepper


Once you've got all of your veggies prepped, this is pretty quick to pull together, but the getting all the sweet potatoes sliced and onion and pepper diced takes a long time. 

Ingredients lineup.
It took me about 10 minutes to slice up the sweet potatoes using my mandoline. I didn't even cut myself this time! 
massive pile of sliced sweet potatoes.

Now finally at this point you should preheat your oven to 400 degrees.  

In a 2 1/2 quart casserole dish (I used a 2 1/2 quart and a second slightly smaller one because it makes a lot), layer the sweet potato, onion, pepper, cheese, salt & pepper, and olive oil. Keep layering until you've gone completely to the top.  It will shrink a good amount as it cooks, so don't be afraid to layer it really high. 
layers in progress.
I try to finish with just a layer of sweet potatoes on top.  Cover with foil or lid and bake for an hour and a half (no need to adjust the cooking time if you've got two casserole dishes, it works out fine). 
finished dish.
Remove from the oven and let cool 10 minutes before digging in. That's just good advice for casseroles and pizzas so you don't burn your mouth by being too zealous. 


A heavenly mixture of salty-tangy, sweet, and richness all on your plate.  

I think this recipe would be good made into a vegetarian lasagna by adding layers of noodles and spinach. I was afraid to tinker with it this time because we were taking it to a friend's house for dinner.

I  was sooooo glad I split this into two casserole dishes.  We took one to our friend's house and kept the other one at home for later.  I wish I had paid more attention because our friends sent the leftovers home with us and they really deserved to keep them.

Once again, Sonny D didn't try this, but I didn't mind since I kind of wanted it all to myself!  

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!