Side Dishes
Sweet Potato and Bacon Gratin
Description
This savory spin on sweet potatoes with bacon and herbs is baked to cheesy perfection for an indulgent side that’s anything but ordinary.
Ingredients:
- 10 slices bacon, chopped
- 1 medium onion, chopped
- 2 cups heavy whipping cream
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1 tablespoon finely chopped fresh thyme leaves
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 1/2 lb sweet potatoes, peeled, cut into 1/4-inch slices
- 1 cup grated Parmesan cheese
- 2/3 cup Progresso™ plain panko crispy bread crumbs
- 2 tablespoons butter, melted
Directions:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
- Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
- In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
- In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
- Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
- Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.
