Sweet potato gratin

Sweet potato gratin

15 min. Active
45 min. Total
472 kcal per person
vegetarian, gluten-free
Nutritional value / person: Fat: 23 g, Carbohydrate: 53 g, Protein: 11 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Brush
  • One wide oven tray (holding approx. 2 l)
  • Oven mitts
  • Peeler
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales
  • Cooling rack
  • Mandolin

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Preparation

a little olive oil

Sweet potatoes

1 kg sweet potato
1 tbsp olive oil
¼ tsp cinnamon
1 tsp salt
a little pepper

Gratin

1 ½ dl single cream
150 g mozzarella
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How it's done

The kids can help at the marked areas .

Preparation

a little olive oil

Grease the dish with a little oil.

Sweet potatoes

1 kg sweet potato
1 tbsp olive oil
¼ tsp cinnamon
1 tsp salt
a little pepper

Peel the sweet potatoes, cut into approx. 2 mm slices using a vegetable peeler. Place the potatoes and oil in a bowl, add the cinnamon, season, mix well.

Gratin

1 ½ dl single cream
150 g mozzarella

Layer the sweet potatoes in the prepared dish. Pour the cream over the potatoes, tear apart the mozzarella and scatter on top.

Bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C.

Good to know
Serve with: Salad and frankfurter sausages
Tip: Finely chop 1 bunch of chives and sprinkle on top just before serving.
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