- 1 cup chopped onion
- 1 garlic clove, minced
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups milk
- 3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
- 2 teaspoons prepared horseradish
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 cup panko (Japanese) bread crumbs
- In a large saucepan, saute onion and garlic in butter; cook until tender. Whisk in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sweet potatoes and horseradish.
- Transfer half to a greased 9-in. square baking dish. Combine cheese and bread crumbs; sprinkle half over the sweet potato mixture. Repeat layers. Bake, uncovered, at 400° for 30 minutes or until bubbly. Yield: 4-6 servings.
Reviews for Sweet Potato Gratin
"I spent most of my life hating sweet potatoes because they were always served with the too-sweet brown sugar and marshmallow topping. I only found out after I made these that sweet potatoes are wonderful and it was just the way they always had been prepared that I did not like."
"This is absolutely fantastic. I made it for the first time yesterday for a small group pot luck, and 2 people asked me for the recipe."
"I was looking for savory sweet potato recipe and this was perfect! I made it with a salad and grilled steak, my family enjoyed it very much so. I added more garlic and used olive oil instead of butter... Very nice."
"I was so excited to make this for Easter. I followed the recipe and it was awful. The shredded potatoes did not cook. They never got soft. Each person had a pile of uncooked potatoes on their plate at dinner's end. Would not recommend making this recipe"
"I second the last reviewers comment."