Spinach Apple Sweet Potato Gratin.

Serves 4-6

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


  1. Lightly grease 8 ramekin (or a casserole dish or a skillet) and preheat the oven to 375 degrees F.

  2. Peel the potatoes and slice them very thin, about ⅛ inch (use a mandoline if you have one).

  3. 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.

  4. 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.

  5. Remove from heat, stir in the Cerebelly pouch.

  6. Layer the sauce & scalloped potatoes until there are none left, then cover with foil.

  7. Bake for 60 minutes. Then remove the foil, sprinkle remaining parmesan on top and bake for 10-15 minutes more.