Make your traditional holiday casserole work a little harder and be a smarter choice than mashed potatoes. Serve it as one large dish or make it kid friendly and fun by using 8 ramekins.
Traditional french gratin calls for a whole lot of cheese (yummy but not so light!) while other European countries rely on large amounts of heavy cream when making a gratin. We chose to go with 2% milk, cream cheese and nutty parmesan to make an equally satisfying, flavorful and creamy dish as the rest of them.
- 1 pouch Cerebelly Spinach Apple Sweet Potato
- 1 ½ lbs sweet potatoes
- 1 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 shallots, minced
- ½ tsp dried thyme leaves
- 2 cups 2% milk
- 4 oz cream cheese
- ½ cup grated parmesan cheese, divided
- Salt & pepper
- Lightly grease 8 ramekin (or a casserole dish or a skillet) and preheat the oven to 375 degrees F.
- Peel the potatoes and slice them very thin, about ⅛ inch (use a mandoline if you have one).
- In a small saucepan heat1 tbsp olive oil over medium-low heat. Add garlic, shallots and thyme and sauteé for about 3 minutes. Stir often to prevent the garlic from burning.
- Add in the milk, cream cheese, and ⅔ of the parmesan. Keep stirring until the cheese has melted and the sauce is homogeneous and smooth. Season with salt and pepper.
- Remove from heat, stir in the Cerebelly pouch.
- Layer the sauce & scalloped potatoes until there are none left, then cover with foil.
- Bake for 60 minutes. Then remove the foil, sprinkle remaining parmesan on top and bake for 10-15 minutes more.