It finally feels like warmer weather might be sticking around for a bit in Louisville – which means I will be making fewer and fewer casseroles and baked dishes (probably, maybe).
While I originally made this casserole back in January, when it felt bitterly cold, it would still be a good candidate for not-quite-spring evenings. This dish does not come together quickly, however. If starting from scratch, it takes a bit of time to thinly slice all of the sweet potatoes an onions. I ended up using my food processor to do both – and grated the mozzarella by hand. If you like sweet potatoes, the final results are worth it. Filling, flavorful, tasty, unusual – this is great and reheats wonderfully for leftovers throughout the week.
“Italian Sweet Potato Gratin” from Moosewood Restaurant Cooking for Health
1/4 c. olive oil
1 t. dried oregano
3 garlic cloves, minced or pressed
2 T. chopped fresh basil (I think I used 1/2 t. dried instead)
1/2 t. red pepper flakes
1/4 t. salt
1/8 t. black pepper
4 c. very thinly sliced, peeled, sweet potatoes (I used 3 large)
4 c. very thinly sliced onions (about 2 large)
3 c. of your favorite tomato sauce (I used Lotsa Pasta’s marinara sauce)
1 1/2 c. grated mozzarella
1/2 c. whole wheat bread crumbs
1/4 c. grated Parmesan cheese
Preheat oven to 400 degrees. In a small bowl, mix together the olive oil, oregano, garlic, basil, red pepper flakes, salt, and pepper. Set aside.
Spread 1 cup of the sweet potatoes in a lightly oiled 9 X 13-inch pan.
Spread about 1 cup of te onions over the potatoes. Drizzle with about one-quarter of the oil mixture, and top with 1/2 c. of the tomato sauce. Sprinkle with about 1/2 c. of mozzarella and then about 2 tablespoons of the bread crumbs. Repeat this layering three more times. Use any leftover tomato sauce or mozzarella on the top layer. Finish by sprinkling Parmesan on the top.
Cover with foil and bake until the sweet potatoes are tender, about 45 minutes. Uncover and continue to bake until golden and bubbling, about 15 minutes longer. Remove from oven and let stand for five minutes before serving.
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