Here is another hassle-free appetizer that's perfect for dinner parties and is also fitting as a quick dinner or as a pack-ahead lunch. You can use cheddar, gruyere, or really any cheese that you're in the mood for. I like to top it all off with a healthy sprinkle of chives to balance out the richness of the cream, pancetta, and the cheese. You can make these ahead of time and reheat for about 20 minutes at 200F until warmed through!
Gratin is a cooking technique in which a brown crust is formed at the top of a dish, and usually implies that the topping is made with cheese, butter, and/or breadcrumbs. This recipe is unique in that the sweet potatoes are not baked in a typical baking dish but rather cut thin and stacked into muffin tins; the key to this dish is choosing sweet potatoes that are long and skinny-- this way you don't have to trim them in order to stack them into the muffin tins. When you're stacking the sweet potato slices, they do not have to be exactly the same in their size, but try to stack similarly-sized ones together to make for more visually appealing gratins.
currently listening to:
Akdong Musician - Melted
Akdong Musician released their second MV for their new album! I was really impressed with this MV. It isn't the typical upbeat K-pop MV that's about falling in love or trying to not fall in love (haha), but is rather moving and deep. The MV is about a young boy who wanders around, trying to find shelter and companionship, but is faced with rejection and the coldness of humanity everywhere he goes. The melody and the lyrics are beautiful, and the MV is also shot very well-- hope you enjoy it!
serves 6-8 as an appetizer
prep time: 5 min
cook time: 20-25 min
adapted from food52
- 2 medium sweet potatoes (try to find ones that are skinnier and longer)
- 1 cup shredded Cheddar cheese (or Gruyere or other cheese of your choice)
- 1 cup diced pancetta
- 1/2 cup heavy cream
- salt and freshly ground black pepper
- chives or scallions, chopped
1. Preheat the oven to 425F.
2. Clean the sweet potatoes and slice them into thin, 1/8-inch slices. Make sure that you use a very sharp knife! (I like to keep the skin on, but if you wish to peel them, you may do so)
3. Grease a standard 12-cup muffin tin. Place a slice of sweet potato in each cup. Sprinkle about a teaspoon of the pancetta and cheese on top of each slice. Season with salt and black pepper.
4. Repeat twice to end up with three slices of sweet potato in each cup, topped with cheese, pancetta, salt, and black pepper. To each cup, add 1/2 Tablespoon of heavy cream on top.
5. Bake for 20-25 minutes until the sweet potatoes are cooked through and the pancetta is crispy. Each "muffin" should have a browned crust on the sides and top. Depending on the thickness of your sweet potatoes, you may need to bake for 5 minutes longer or so. If the top gets too browned throughout the baking process, you can cover the pan with a sheet of aluminum foil.
Let sit for 10 minutes before removing the sweet potatoes from the pan. Top with chopped chives or scallions. Enjoy!