Gratins have been part of French cuisine for several centuries. The first one referred to was gratin dauphinois, a preparation made from potatoes and white sauces. Subsequently, several vegetables were cooked in gratins. Today, gratins do not stop only with vegetables, we can very well prepare gratins with pasta.
Our recipe, however, will give pride of place to the sweet potato, a local légume pays that you can find all year round on the stalls of fruit and vegetable vendors on the island. In the gratin section with sweet tastes, it is an alternative to the yellow banana gratin.
For 6 servings:
- 1 kg of sweet potatoes
- 75 cl of milk
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 1 pinch of ginger
- 3 cloves of garlic
- 3 eggs
- 100 gr of grated cheese
- 1 teaspoon of butter
- Peel your sweet potatoes and cut them into slices of about 1 cm.
- In a saucepan of boiling water, cook your sweet potato slices over low heat for 15 minutes.
- In a bowl, combine the eggs, milk, salt and pepper.
- Add the cinnamon, nutmeg, previously chopped garlic and a hint of ginger to the previous mixture.
- Take your casserole dish and butter it.
- Drain the sweet potato pieces and place them in the baking dish.
- Sprinkle your preparation with grated cheese.
- Put your dish and oven and cook for 20 minutes at 200°C (Thermostat 7).
- Once the cheese is golden, you can remove your dish from the oven, it's ready!