Sweet Potato and Pineapple Gratin
A crunchy, panko-topped sweet potato and pineapple gratin that gets a kick of spice from some pickled jalapeños and a pop of tangy, cheesy goodness from crumbled feta. A perfect holiday side dish if there ever was one.Â
- Yield: Serves 6
Ingredients
Scale
1 medium pineapple, peeled, cored and sliced into ¼-inch-thick rings (or use canned)
1.5 lbs. sweet potatoes, very thinly slicedÂ
½ cup sliced green onions
½ cup sliced pickled jalapenos
8 oz. crumbled feta cheese
1 cup heavy cream
2 tsp salt
1 tsp freshly cracked black pepper
1 tsp cumin
3 garlic cloves, minced or grated
1 cup panko breadcrumbs
2 TBSP olive oil (or vegetable oil)
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Grease or spray a 2 quart baking or gratin dish.
- Place a layer of sweet potatoes down in the dish, followed by 3 or 4 slices of pineapple. Scatter half of the green onions over top, followed by half of the feta. Repeat with the remaining sweet potatoes, pineapple, green onions, and feta.Â
- Meanwhile, add the cream, garlic, cumin, garlic, salt, and pepper to a small saucepan set over medium heat, stirring frequently. Allow it to come to a slight bubble (it can scald so just watch it). When it’s hot, pour the cream mixture evenly over the gratin. Combine the panko and oil in a small bowl, mix to fully moisten, and then top the gratin with the breadcrumbs. Cover with foil and bake the gratin for 25 minutes.
- Remove the foil and bake for 1 hour to 1 hour and 15 minutes more, uncovered. You’re looking for a nice golden brown crust and very tender, well-cooked potatoes.
Find it online: https://mykitchenlittle.com/2020/10/25/sweet-potato-gratin/