Sweet Potato Gratin

This elegant sweet potato gratin comes from Cooking Light’s Editor-in-Chief Hunter Lewis. Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.

Ingredients
Cooking spray

• 2 pounds small or medium sweet potatoes and Yukon Gold potatoes, peeled and very thinly sliced
• 2 tablespoons all-purpose flour
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground red pepper
• 1 (12-oz.) can evaporated low-fat milk
• 1 ounce finely grated Parmesan cheese (about 1/4 cup)
• 2 ounces grated Gruyère cheese (about 1/2 cup)

How to Make It

1. Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with cooking spray.
2. Combine first 6 ingredients in a bowl; toss.
3. Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère.

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