Sweet Potato- Cheddar Gratin

1. 1

   Cook the unpeeled sweet potatoes, covered, in enough boiling salted water to cover for 20 to 25 minutes or until they just pierce easily with a fork.

2. 2

   (Do not overcook.)

3. 3

   Drain; cool potatoes slightly.

4. 4

   Peel potatoes and cut into 1/2-inch thick slices.

5. 5

   Pat potato slices dry with paper towels; set aside.

6. 6

   Line a 15x10x1-inch baking pan with foil.

7. 7

   Set a 9-inch springform pan in the foil-lined pan.

8. 8

   Sprinkle 1/2 cup of the shredded cheese on bottom of the spirngform pan.

9. 9

   Preheat oven to 375.

10. 10

    Place one third of the potato slices atop the cheese in a single layer.

11. 11

    Spread one third of the sour cream over potatoes.

12. 12

    Sprinkle with freshly ground white pepper.

13. 13

    Repeat layering 1/2 cup cheese, potato slices, and sour cream twice, pressing layers down gently with a spatula after topping with the final layer of potatoes.

14. 14

    Top with remaining cheese.

15. 15

    Bake for 20 to 25 minutes or until edges are golden brown and mixture is heated through.

16. 16

    Let stand 10 minutes before serving.

17. 17

    Loosen edges of gratin carefully with a knife.

18. 18

    Remove sides of springform pan; cut gratin into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.