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.

Author: Lauren McDuffie
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 sliced

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)

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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.
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/