HASSELBACK SWEET POTATO GRATIN

  • cooking time
    60 m
  • calories per serve
    1041.9 cal
  • serves
    6
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)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
264 g
1041.9
8.27
9.05
5.89
31.59
13.63
147.94
3.63
Average Quantity
per:
100 g
395.28
3.14
3.43
2.23
11.99
5.17
56.13
1.38

Method

  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.