Saturday, April 21, 2012

Sweet Potato Gratin

This dish may not look all that impressive, but it tastes great…true comfort food!

serves 6 ( 4 points+)

  • ⅔ c. fat - free chicken broth
  • ⅓ c. heavy cream
  • 1-½ lbs. sweet potatoes, peeled and thinly sliced
  • salt to taste
  • 1 T. flour
  • 2 T. Parmesan cheese, grated

Spray and 8" square baking dish with nonstick spray. Preheat oven to 375
Combine chicken broth and heavy cream in a measuring cup.

Place ⅓ of the potatoes in the bottom of the baking pan. Sprinkle with salt and ½ T. flour. Pour ⅓ of the broth mixture over the potatoes. Layer another ⅓ of the potatoes over the top. Sprinkle with salt and the remaining ½ T. flour. Pour over another ⅓ of the broth mixture.
Top with remaining ⅓ potatoes, sprinkle with salt, pour over last ⅓ of broth mixture and sprinkle with Parmesan cheese. 

Cover with foil and bake for 35 minutes. Uncover and bake an additional 35-40 minutes or until liquid is reduced ( the gratin will not be entirely dry) and top is browned. Let stand 15 minutes before serving.

adapted from the cookbook "Cook Yourself Thin Faster"

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