Food52'S Sweet Potato And Pancetta Gratin

1. 1

   Heat the oven to 400u00b0F. Generously coat a 12-cup muffin tin with butter, oil, or nonstick cooking spray.

2. 2

   Peel the sweet potatoes and slice into 1/8-inch-thick rounds. Put a slice of the sweet potato into each muffin cup. Top each with about a teaspoon of the shredded Gruyere and diced pancetta; sprinkle with a little salt and white pepper. Repeat twice, overlapping smaller sweet potato slices if necessary to make a full layer and using all the slices. Scatter the remaining cheese and pancetta on top. Spoon a tablespoon of heavy cream on top of each gratin.

3. 3

   Cover the pan loosely with a sheet of aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, for 20 to 25 minutes, until the sweet potatoes are tender.

4. 4

   Allow to cool for 10 minutes before removing the gratins from the muffin tin and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.