These individually portioned gratins with sweet potato, are deceivingly tasty! They are versatile, and go with a lot of things, I use them both with lamb and chicken. This is one of those dishes that may not sound or look as good as they taste. But I can promise, everyone will love these, even those who claim they don’t like sweet potatoes!
- ca 350 gr sweet potato, peeled and grated
- 1 garlic clove, crushed
- 1 small onion, grated
- 250 ml creme fraiche
- 6 tbsps parmesan, finely grated
Preheat the oven to 190 degrees.
Mix together sweet potato, onion, 3 tbsps parmesan and appr 3/4 of the creme fraiche. Make sure its mixed well. Grease 4 ovenproof suffledishes, and divide the sweet potato mix into these. Sprinkle with the remaining parmesan.
Bake the gratins for 20-25 minutes, until they are golden brown and cooked through. Serve with a dash of creme fraiche and if you like, a few drops of olive oil.