Creamy Sweet Potato and Cheese Gratin recipe

Name: Creamy Sweet Potato and Cheese Gratin
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g Sweet Potato; 150g Cheese; 250ml Milk; 2 Egg; 1 tsp Salt; 1/2 tsp Black Pepper

Tender slices of sweet potato are baked in a rich, savoury custard with melted cheese for a comforting side dish. It finishes golden on top with a soft, creamy centre.

70 min · Medium · British Jump to method

Ingredients

4 servings

800g Sweet Potato
150g Cheese
250ml Milk
2 Egg
1 tsp Salt
1/2 tsp Black Pepper

Nutrition	Per serving
Calories	354 kcal
Protein	13 g
Carbohydrates	37 g
Fat	16 g
Saturated fat	9 g
Fibre	6.5 g
Sugar	10 g
Sodium	730 mg

Why this works

Moderate-energy dish with good fibre and decent protein, but relatively high in saturated fat and sodium from the cheese and added salt.

Beta-carotene from sweet potato. Sweet potatoes are rich in beta-carotene, which the body converts to vitamin A for eye health and immune support.

Calcium and protein from cheese and milk. The dairy ingredients contribute calcium and protein, supporting bone health and satiety.

Higher sodium and saturated fat. The cheese and added salt push sodium and saturated fat up, so this is best enjoyed in moderation if watching blood pressure or cholesterol.

Method

Preheat the oven to 210°C (Fan 190°C, 410°F, Gas Mark 6)/Gas 6 and lightly grease a medium baking dish.
Peel the sweet potatoes and slice them into even rounds, about 3 mm thick.
Arrange the sweet potato slices in overlapping layers in the dish.
In a bowl, whisk the eggs with the milk until smooth. Stir through three-quarters of the grated cheese and season with salt and black pepper if using.
Pour the egg mixture evenly over the sweet potatoes, gently pressing down so the custard settles through the layers.
Scatter the remaining cheese over the top.
Bake for 50–60 minutes, until the sweet potatoes are tender and the top is golden and bubbling.
Leave to stand for 10 minutes before serving so the gratin sets slightly.

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