Hasselback Sweet Potato Gratin

  • cooking time
    60 m
  • calories per serve
    1041.9 cal
  • serves
300mL CARNATION Light Cooking Cream
200 ml
1/2 cup
parmesan cheese, grated finely
1 tbsp
chopped fresh thyme
2 cloves
garlic, chopped finely
1.5 kg
sweet potatoes, sliced thinly
French shallots, sliced thinly


  1. Preheat the oven to 200°C/180°C fan forced.

  2. 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.

  3. 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.