SWEET POTATO AND PANCETTA GRATIN
Make and share this Sweet Potato and Pancetta Gratin recipe from Food.com.
Provided by sandginnyc
Categories Yam/Sweet Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grease 8 x 8 pan and preheat oven to 350 degrees.
- Slice sweet potato into thin rounds, about 1/8 inch thick. Not paper thin, but evenly sliced. I use a mandoline.
- Heat cream and butter in a saucepan until simmering. Add sweet potatoes, salt and pepper. Cook until just tender or until most of the liquid evaporates, about 10 minutes.
- Cook pancetta in small, nonstick pan, until crispy. Remove, place on paper towel and caramelize onions in pancetta fat on low heat, around 10 minutes.
- Layer sweet potatoes on bottom of baking dish, add pancetta and onions on top (or carefully stir them all together). Sprinkle top liberally with cheddar cheese.
- Bake for 15 - 20 minutes uncovered until cheese bubbles.
Nutrition Facts : Calories 355.5, Fat 29, SaturatedFat 18.1, Cholesterol 94.5, Sodium 125.7, Carbohydrate 21, Fiber 2.4, Sugar 4.4, Protein 4.6
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- Heat a cast-iron skillet or large pan over medium heat and add the pancetta. Cook for 5-6 minutes until browned and crispy. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.
- In a medium saucepan/pot, melt 1 tablespoon of butter. When melted add the minced shallots and garlic and sauté for 2-3 minutes until the shallots have softened. (Be careful not to burn the garlic!) Add the cream, sage, thyme and salt to the saucepan and heat until it is just simmering. Simmer very gently (you don’t want the cream to boil EVER, people) for 10-15 minutes to allow the flavors to infuse.
- While your cream is simmering, prepare the sweet potatoes. Peel the potatoes and slice them in 1/8-inch discs. If you have a mandolin, please use it (carefully!). You want your discs to be as even in width as possible so that they cook evenly. Briefly set the potatoes aside.
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