Sweet Potato Butter Gratin with Mozzarella
I used a very nifty little pan from Our Place to make this Sweet Potato Butter Gratin. Once you melt the butter, it goes into the oven easily, making this an all-in-one pot dish. This recipe came about because I simply didn’t have enough sweet potato, so I filled the gap with cheese—and it turned out to be very delicious! You could even add an egg for extra richness. This dish makes a nice indulgent brunch or a veggie side dish for a Sunday roast.
Serves 2
Ingredients:
2 large sweet potatoes, finely sliced on a mandolin
70g unsalted butter, diced
Few sprigs of thyme
4 garlic cloves, diced
3 tbsp olive oil
1 ball mozzarella
Salt and pepper to taste
Instructions:
Prepare the Pan and Butter: Use a 21cm small frying pan and melt half the butter in the pan over medium heat.
Mix Sweet Potatoes: In a large bowl, add all the sliced sweet potatoes and mix them together with olive oil, salt, pepper, diced garlic, the remaining butter, and thyme sprigs.
Arrange and Bake: Arrange the sweet potato slices neatly in a circle in the pan over the melted butter. Place the pan into a preheated oven at 200°C (390°F) for 25 minutes.
Baste and Continue Baking: Take the pan out of the oven and baste the sweet potatoes with the melted butter in the pan. Return to the oven and bake for another 20 minutes. Baste once more.
Add Mozzarella and Grill: Add the mozzarella ball to the centre of the pan, season with pepper on top, and switch the oven to the grill setting at 220°C (430°F). Place the pan under the grill for 6-7 minutes or until the mozzarella is soft and bubbling.
Serve: Serve immediately while hot, enjoying the rich, buttery flavours of the sweet potatoes combined with the melted mozzarella.
This Sweet Potato Butter Gratin with Mozzarella is perfect for a cosy meal, whether it's a leisurely brunch or a side dish for a Sunday roast. It's an easy and delicious one-pan recipe that you’ll want to make again and again!