HASSELBACK SWEET POTATO GRATIN
-
cooking time60 m
-
calories per serve1041.9 cal
-
serves6
1
300mL CARNATION Light Cooking Cream
200
ml
milk
1/2
cup
parmesan cheese, grated finely
1
tbsp
chopped fresh thyme
2
cloves
garlic, chopped finely
1.5
kg
sweet potatoes, sliced thinly
2
French shallots, sliced thinly
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
264
g
1041.9
8.27
9.05
5.89
31.59
13.63
147.94
3.63
Average Quantity
per:
per:
100
g
395.28
3.14
3.43
2.23
11.99
5.17
56.13
1.38
Method
-
Preheat the oven to 200°C/180°C fan forced.
-
Combine CARNATION Light Cooking Cream, milk, cheese, thyme and garlic in a mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get coated.
-
Arrange vertically and compactly into a greased gratin or casserole dish. Wedge in slices of shallots. Bake for 1 hour, uncovered, until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and vegetables.