Curried Sweet Potato Gratin

Name: Curried Sweet Potato Gratin
Prep time: 30 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Indian
Ingredients: 4 cups heavy cream (1 quart); 2 tablespoons Madras curry powder; 1/4 teaspoon ground turmeric; 1 bay leaf; 2 cloves garlic; 1/2 cup fresh finely chopped cilantro; 2 1/2 lb sweet potatoes, peeled and cut about 1/2-inch thick (8 cups); 2 egg whites; 2 cups shredded Parmesan cheese; 1 cup ground bread crumbs; 1 teaspoon kosher salt and cracked black pepper

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Prep 30 min
Total 2 hr 15 min
Servings 8

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India's favorite flavors—curry, cilantro and turmeric—come together in this flavor-forward sweet-potato gratin.

By Shauna Ahern

Updated Jan 26, 2011

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Ingredients

4 cups heavy cream (1 quart)
2 tablespoons Madras curry powder
1/4 teaspoon ground turmeric
1 bay leaf
2 cloves garlic
1/2 cup fresh finely chopped cilantro
2 1/2 lb sweet potatoes, peeled and cut about 1/2-inch thick (8 cups)
2 egg whites
2 cups shredded Parmesan cheese
1 cup ground bread crumbs
1 teaspoon kosher salt and cracked black pepper

Steps

1

Heat the oven to 375°F. Butter a 13 x 9-inch (3-quart) glass baking dish.
2

In medium saucepan, combine cream, curry powder, turmeric, bay leaf, and garlic bring to a boil. Remove from heat and let the flavors steep for 1/2 hour. Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
3

Whip the egg whites to stiff peaks. Add sweet potatoe slices and salt and pepper. Toss to coat potatoe slices with egg whites.
4

Lay a layer of the sweet potatoes to cover bottom of baking dish. Sprinkle with Parmesan cheese. Repeat layering until all potatoe slices and Parmesean cheese is used. Pour the flavored cream evenly over the potatoes. Cover with foil.
5

Bake about 1 hour, until cream is bubbly. Remove foil. Sprinkle with bread crumbs and bake an additional 15 minutes.

Tips from the Betty Crocker Kitchens

tip 1
- Potatoes should be sliced to 1/2” thickness. - Recommend baking in a 9x13-inch baking dish. - Spray foil with cooking spray before placing on top of dish, to eliminate cheese/potatoes sticking to foil. - Steeping – “ to soak dry ingredients such as spices, tea, etc. in liquid (usually hot) until the flavor is infused into the liquid.” (Food Lover’s Companion – Herbst and Herbst) - Turmeric is often added to curry dishes because of its pungent flavor and intense yellow/orange color. - Madras Curry Powder – “Widely used in Indian cooking. Madras is the “hotter” version of curry powder; which is a pulverized blend of up to 20 spices, herbs and seeds.” (Food Lover’s Companion – Herbst and Herbst)

Nutrition

630 Calories, 45g Total Fat, 17g Protein, 37g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Servings

Calories: 630

Calories from Fat: 410

Total Fat: 45g; 70%

Saturated Fat: 28g; 140%

Trans Fat: 1 1/2g

Cholesterol: 150mg; 51%

Sodium: 940mg; 39%

Potassium: 710mg; 20%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 4g; 19%

Sugars: 12g

Protein: 17g

% Daily Value*:

Vitamin A: 430%; 430%

Vitamin C: 20%; 20%

Calcium: 50%; 50%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 6 1/2 Fat;

Weekly Whisks